
7 C ° NG 
o 







0« G 













AO, 




! TX 715 
.N51585 
1906 
Copy 1 




We mean that each season's assemblage of 
Dry Goods in our store shall strengthen our 
reputation. That of giving Most for the 
Money. Every Department receives some- 
thing new, nearly every day of the year. 

THE BUSY STORE 

J. R. Jones' Sons & Co. 

ESTABLISHED 1872 



OFFICE PHONE 278 RESIDENCE PHONE I I O 

E- W. & W. M. De YOE, 

INSURANCE and REAL ESTATE 

MONEY TO LOAN ON APPROVED REAL ESTATE SECURITY 



■A 03 AND IOS SOUTH BURDICK ST. 



KALAMAZOO, MICH. 



E. M. KENNEDY 

DRUGGIST 

104 WEST MAIN STREET 

PHONE 319 

PRESCRIPTION TRADE 

a specialty KALAMAZOO, MICH.. 

EVERYTHING GOOD TO EAT 

AT 

SCH BID'S 

GROCERIES, MEATS, FRUITS AND 
FRESH VEGETABLES 

KALAMAZOO LAUNDRY COMPANY 

WILL HAVE IN ITS NEW BUILDING ONE OF THE FINEST 

WATER SOFTENING PLANTS 

IN THE COUNTRY 



LOOK, WATCH AND WAIT 

FOR THE OPENING 



SHOW CONSTANTLY EVERY 
DAY IN THE YEAR, COMPLETE 
STOCK OF 

Seasonable and Reliable Merchandise 

AT PRICES TO MEET THE 
KEENEST COMPETION ANY- 
WHERE * * # 

QilmoFe Bros. SSSg! 

V_yV Jl J Kalamazoo* - Michigan 

The Rigkt Kind of Fuel 

MUST BE USED OR THE BEST RECIPE 
IN THIS BOOK WILL PROVE AN UTTER 
FAILURE WHEN PUT TO THE TEST 



CLEAN COAL (No Clinkers) 

WELL SEASONED WOOD (No Sputtering ) 

THAT'S THE KIND 3 ^ 



HARRIS y PRATT 

Phone No 9 



PHONE 42 



DONALD O. BOUDEMAN 

GENERAL INSURANCE 

UO, 112 WEST SOUTH STREET 
"'ABSOLUTE RELIABILITY" KALAMAZOO 

THE CARYL BOOK \ MUSIC STORE 

504 West Main Street 



Make a Specialty of 
SCHOOL BOOKS, STATIONERY and PERIODICALS 



Call for our Catalogue of 
MAGAZINES at CUT RATES 



NEW LOCATION OPPOSITE BAPTIST CHURCH 

VAN BOCHOVE 

"THE FLORIST" 

SELLS EVERYTHING IN FLOWERS 

at 

141 SOUTH BURDICK STREET 



GEORGE FULLER 



LIVERY, 
BOARDING AND 
SALES STABLES 



TELEPHONE 275 ^ 130 S. PITCHER ST. 

L. H. BORGER, MANAGER 



"MOTHER'S BREAD" ,s «o™" AN 

• It is the kind of ammunition that preserves life, instead of 

destroying it. There is health in every atom, because it is 
made of the very best wheat, sugar, lard and pure milk. 
It is baked in such a manner as to work no harm to the 
digestion. People who eat "Mother's Bread" and Witwer's 
Cakes and Pastries enjoy good living. Special orders 
taken for parties, receptions and large gatherings. :-: 

THE WITWER BAKING CO. 



CORNER CHURCH AND ELEANOR STREETS ^ KALAN AZOO, NICH . 



F. W. RUSSELL 



WHOLESALE AND RETAIL DEALER IN 

Window Jhades, Window Glass, Room 
Mouldings, Wall Paper, Paints, Oils and 
Varnishes :-: 



208=210 North Burdick Street 

KALAMAZOO, MICH 



THE MUTOtL BENEFIT 
LIFE INSTOJINQ1 COMPANY 




S autli west^ra Michigan 



g@4 Browne Block 



E. J. PHELPS, Pres. M. J. BIGELOW, Vice-Pres. 

A. S. WHITE, 2nd Vice-Pres. H. den BLEYKER, Cashier 

L. M. PHELPS, Asst. Cashier W. L. OTIS, Asst. Cashier 

SAVINGS BOOKS ISSUED DRAWING INTEREST 

Che Kalamazoo national Bank 

Kalamazoo, Michigan 

CAPITAL, $200,000.00 SURPLUS, $105,000.00 



DIRECTORS 



H. B. OSBORN, M. J. BIGELOW, M . D. WOODFORD, W. B. MILHAM 

H. H. EYERARD, A. S. WHITE, J. DEN BLEYKER, J. W. THOMPSON 
E. J. PHELPS. J. T. UPJOHN. E. B. DESENBERG 



For Stylish and Up-to-Date 
SUITS, CLOAKS, FURS, SKIRTS, WAISTS 

& CALL ON J* 

^ N. BLOCK ^ 

109 >ORTI1 BU R DICK 

THE POPULAR PRICE CLOAK & SUIT STORE 



CHAS. S. CAMPBELL, Pres. EDWARD WOODBURY, Yice-pres. 

ALBERT HENRY. Cashier 

THE MICHIGAN NATIONAL BANK 

KALAMAZOO, MICHIGAN 



CAPITAL, $100,000.00 SURPLUS, $100,000.00 



DIRECTORS 

E. WOCDBURY, A. M . STEARNS, I. A. RANSOM, JAS. F. GI LMORE' 

JOHN W. T A Y LOR, C. S. CAMPBELL, F. M. HODGE 



WE ISSUE SAVINGS BOOKS DRAWING INTEREST 



COWLBBCK 



SELLS NLCE THINGS THA T MEN 
WE A R — HA TS, CLOTHES AND 
MENS EURMSH/NGS 



F. A. COWLBECK 

106 WEST MAIN STREET 



Your INSURANCE Business 
Is Respectfully Solicited by 



E. S. RANKIN 

FIRST CLASS RELIABLE COMPANIES 
PERSONAL AND CAREFUL ATTENTION 

MAIN and BURDICK STS. PW 301 



STYLE QUALITY 

AMERICAN BEAUTY CORSETS 

FOR ALL WOMEN 

AT ALL LEADING STORES 

ALL FIGURES $1.00 to $5.00 

KALAMAZOO CORSET CO. 

EXCLUSIVE MAKERS 



=THE WORLD FAMOUS= 

KNOX HATS 

, FOR WOMEN = 




JSTJETV ^TOR K 



GILMORE BROS. 

Sole Agents for Kalamazoo 

^Puritan * Corsets* 

* * ARB COMFORTABLE * * 

All Women lUear Corsets 

Jill ttlomen Want to be Comfortable 

most momen are, Because tbey Ulear 



^Puritan * Corsets* 



THIS SPACE IS SOLD TO THE 

GENERAL GAS LIGHT CO. 
Manufacturers of GAS ARC LAMPS 

KALAMAZOO, MICHIGAN 



Ihling-Cone Furniture Co. 

223-225 East Main Street 

Everything New nnd Up-to-Date in 

FURNITURE, RUGS, CARPETS. 
DRAPERIES, CROCKERY, TOYS 

A Visit to Our Five Room Furnished Flat will be 
one of pleasure and profit. You are always wel- 
come whether you purchase or not. 



ALL THE LATEST NOVELTIES IN 
DRY GOODS, CLOAKS and CARPETS at 

W. W. OLIN & SON'S 

Immense Stocks Lowest Prices 
Do JVot Dxiy a Furnace 

until you see 

THE ROUND 
OAK 

Cor. Main and Church Streets 

John Van Male 




COLUMBIAN ELECTRIC 
CQMPANY = 

ESTIMATES GIVEN ON ALL KINDS OF ELECTRICAL WORK 
EVERYTHING ELECTRICAL 

113 SOUTH ROSE STREET 

HENRY M DESENBERG, Mqr PHONE 953 KALAMAZOO 

FOR 

SILKS, DRESS GOODS, TRIMMINGS 

AND ALL KINDS OF 

DR. Y GOODS GO DIRECT To 

= BRUEN'S= 

PHONE 1969 

A. ROSENFARB 

NEW YORK FASHIONABLE LADIES' TAILOR 



ROOM 306-307 
O'BRIEN BLOCK 



KALAMAZOO 



ESTABLISHED 1884 



„Mh? (fitly National lank... 

italamazmi, iltriftgan 

CAPITAL, $100,000.00 SURPLUS AND UNDIVIDED 

PROFITS, $125,000.00 



OFFICERS 

E. C. DAYTON, Pres. C. A PECK, Yice-Pres. 

W. R. BEEBE, Cashier H. W. PARKER, Asst. Cashier 



DIRECTORS 

W. S. DEWING, GEO. E. BARDEEN, J. L. SEBRING, H. B. HOY T, C. A. PECK 
O. M. ALLEN, SR. G. L, GI LKEY, E. C. DAYTON, DALLAS BOUDEMAN 



IT IS OUR BUSINESS 

To keep a large line of kitchen utensils and 
specialties for all receipts given in this book. 
We can supply your wants. & & 

NEW STORE, NEW GOODS. 

STAR BARGAIN HOUSE 

118 West Main Street 



A. GL Hurtle 

DEALER IN 

Hatrijea, Stamottfts, ^Utueruiar? anil (Elnrktf 

RICH CUT GLASS, TABLE CUTLERY 
BRONZE GOODS AND WEDDING GIFTS 



\Z\ Wtzt Main $L 



2Calamazfl0, Mid}. 



A Good Cook 

REQUIRES GOOD MATERIALS 

A good Correspondent requires the best of 
stationery. Crane's Papers as manufactured 
by Geo. B. Hurd & Co. represents all that 
is best in fine stationery. For quality, 
fashionableness and correctness in style 
they are unequaled. Be sure and ask for 
HurcTs. We are the exclusive Kalamazoo 
dealers. v^; 

Ihling Bros. & Everard 



STATIONERS AT RETAIL 



CORNER MAIN and EDWARD STS. 



KALAMAZOO 



U^unTteB^ 



POPULAR ELECTRIC 



LINE 



Operated between Kalamazoo and Jackson — passing- 
through Galesburg, Augusta, Battle Creek, Marshall, 
Albion and Parma. Interurban cars leave Kalamazoo at 
5 A. M. and every 45 minutes thereafter until 10:15 P. M. 
The only line to reach the beautiful summer resorts of 
Gull Lake and Goguac Lake. Fast limited cars operate 
between Battle Creek and Jackson every two hours by the 
third rail system, which is pronounced by all a most 
delightful ride. For information regarding special party 
cars inquire of the local agent or communicate with 

C. W. WEBSTER, G. F. & P. A. 

BATTLE CREEK. MICH. 



117 South Bur&iek St. 




4MAIO0 


Get your Baking Powder from 


US, ours is 


strictly pure 


and made from Pure Cream of 


Tartar and 


Bicarbonate 


of Soda. * « 


• 





TRY IT 



PRICE 40c PER ROUND 



P. H. LOEFFLER, DRUGGIST 

319 NORTH BURDICK ST, 



Investments Bonds Stocks 




BUILDER OF MODERN HOMES 

Plans and Superintendence Furnished by Our Own Competent Architect 



Rooms Nos. 101-104- Pratt Bldgr. 
Cor. Portagre and Main Sts 



KALAMAZOO 



...REBURN'S DRUG STORE... 

"THE PERFUME STORE" 

OUR MALTESE CROSS OLIVE OIL is un- 
excelled in quality. J> 
Please ask for our booklet of Receipts on Salad 
Dressings. J> J> J> 

We manufacture and sell the Best Extracts of 
VANILLA and LEMON. J> J. 

<— v !'— BEST QUALITY OF ALL KINDS OF SPICES * 

CHASE BLOCK! ^ "We Deliver" PHONE 539 

We Solicit the Patronage of all Good Cooks 
Who Appreciate High Grade Teas and Coffees 

IMPERIAL TEA CO. 

Phone 182 ^ 148 SOUTH BURDICK ST. 



^HINCKLEY & CORNELL^ 

FIRE INSURANCE 

N. E. CORNER MAIN AND ROSE STS. KALAMAZOO. MICH. 



I 



New Crumbs 

of Comfort 



A Cook Book: Compiled by ttie 
Ladies of St Luke's Chtircti, 
Kalamazoo, Michigan. 



?•* A few strong instincts and a few plain rules." 

"The turn pike road to people's hearts, I find, 
Lies through their mouths, or 1 mistake mankind." 



Kalamazoo Publishing Co., Printers 
1 9 O 6 

2 




Library of Congress 



Rev. Roger Hanson Peters 

Rector 




2010 497347 



PREFACE. 



¥N SCATTERING these "crumbs of comfort" among 
* our friends, we beg to say that it has not been the design 
of the committee to give a complete cook book, full in all 
departments, (There are so many such books published 
by professionals, that almost every lady is supplied). Our 
only aim has been to secure a limited number of known 
and approved rules, the majority of which, besides their 
own excellence, will have the added flavor of pleasant 
memories. 

For a few only of these recipes do we claim original- 
ity] they are simply commended as being favorites in use 
by the ladies whose names are attached to them, — names 
which suggest friends good and tried as the recipes them- 
selves. 

The assurance is felt that if the recipes herein recom- 
mended are conscientiously followed, the result cannot 
fail to confirm the established repute in which Kalamazoo 
cooking is justly held. And so we send it forth, com- 
mending it to the favor which we hope it will receive at 
the hands of the public : 

Preface to Second Edition. 

Four years ago our little book, Crumbs of Comfort, 
was "launched on the uncertain sea of chance." Into al- 
most every State in the Union has it found its way, cheer- 
ing and making happy many homes by its coming. 

The supply has long since been exhausted, and at the 
earnest solicitation of its many friends we send forth the 
second edition, revised and enlarged, and we trust worthy 
an honored place in the homes into which it may find its 
way. 

Preface to Third Edition. 

It is now fourteen years since the second edition of 
our little cook book was offered to its patrons, old and 
new. 



PREFACE 



During all these years it has been a friend "tried and 
true/ 5 in many homes, in many states. The edition was 
long ago exhausted, the copies having in many instances 
become completely worn out through daily use. and the 
call for new books has become too vigorous to go longer 
unheeded. 

We now send out our third edition, revised and 
brought up to date, bespeaking for this old friend in 
fresh attire the same cordial reception which has been ac- 
corded its predecessors. 

"We may live without poetry, music and art. 

We may live without conscience, 
We may live without heart ; 

We may live without friends. 
We may live without books. 

But civilized man cannot live without cooks. 

He may live without books, 

What is knowledge but grieving? 
He may live without hope. 

What is hope but deceiving? 
He may live without love. 

What is passion but pining? 
But where is the man that can live without dining ?" 



HOW TO SET A TABLE AND SERVE A MEAL. 

Many books have been written on the subjects of 
table setting and the serving of meals, but they are usually 
too elaborate for the use of an average family, where one, 
or at most, two maids are kept. This article will en- 
deavor to embody a few general rules applicable alike to 
the "general girl." and the maid whose work is what is 
known as "second work." 

In setting a table, ones first care should be. that the 
husher cloth is smoothly and tightly drawn over the 
table — it is best to pin it box-like over the corners: or on 



PREFACE 



'21 



a round table it should be fastened by tapes, tying diagon- 
ally opposite corners together. (By far the best "husher" 
is the asbestos pad which can be procured in both square 
and round shapes, with as many separate additional 
leaves as one cares for). Then be sure the cloth is fresh, 
smoothly laid and straight. If carving cloths are used 
See that their folds are straight with the folds of the 
table cloth. 

Lay the silver straight, placing knives with sharp 
edge towards the plate, bowls of spoons and tines of forks 
should be turned up. All silver is laid in the order in 
which it is to be used, starting from the outside ; forks ac 
the left and knives and spoons at the right. Water and 
wine glasses at the right of plate, bread and butter plates 
and napkins at the left. Carvers and silver for serving 
should be laid out on a side table, to be placed on the 
table as needed. Also dessert plates. 

The other appointments of the table vary somewhat 
in individual households, as to arrangement, and are nor 
amenable to any fixed rule. 

In serving an ordinary family dinner of three or four 
courses, the soup may be served in the kitchen and placed 
on the table before announcing the meal. After the soup 
is removed, the hot plates should be brought in, and set 
before the one who carves, then bring the meat, then vege 
tables. Bread, relishes, etc., should be ready in pantrv 
for passing. 

Remember, plates should be handed and removed 
from the right side. Dishes passed, are offered at the left 
side. In clearing this course remove first the plates, tak- 
ing one at a time ; place it on small tray, and except at 
formal dinners, the small vegetable dish, if any, may be 
placed quietly upon the large plate, taking butter plate 
in other hand. Repeat this for each person, then remove 
vegetables, bread, etc., removing meat platter last. A 
salad, if served at table, is usually placed before the mis- 
tress. Observe same directions in handing and remov ng, 
as with other courses, remembering at all times never to 
reach across in front of a person for any purpose. As, 



22 



PREFACE 



when taking a plate from the right, step around -to left 
side to remove butter plate. After the salad course is re- 
moved, clear the table of everything except the dessert sil- 
ver and centerpiece, using tray for all small articles such 
as salts and peppers, unused silver, etc. With a plate 
and scraper, carefully remove all crumbs. (At luncheon, 
when bare table is used with doylies, use a folded napkin 
instead of scraper). Then serve the dessert. 

All dining room service should be as noiseless as pos 
sible and the clatter of dishes in the pantry avoided. 

A good waitress does not need to be reminded to re- 
plenish glasses or pass anything a second time; she will 
be watchful and relieve the mistress of all care in those 
matters, especially if there be guests at table. 

A waitress must always present a neat appearance. 
Even the general maid, who cooks her meal as well a.s 
serves it, can, by a little care and forethought, always 
have a fre£h white apron and a tidy neck and wrist dress- 
ing. To that end, half sleeves with elastic at wrists and 
elbows, and large bib aprons for kitchen use, save many 
soiled cuffs and spotted aprons. M. H. P. 



TABLE OF ABBREVIATIONS. 



Tsp — teaspoonful. 
Tbsp — tablespoonf ul . 
Ssp — saltspoonful. 
Hp — heaping. 
C— cupful. 



qt — quart, 
pt — pint, 
lb — pound, 
oz — ounce, 
m — minute. 



TABLE OF MEASURES AND WEIGHTS. 



4 ssp — 1 tsp. 

3 tsp — 1 tbsp. 

4 tbsp — liquid — *4 c. 



4 c flour — 1 lb. 

2 c solid butter— 1 lb. 

2 c gran, sugar — 1 lb. 

3 c meal — 1 lb. 

1 hp. tbsp butter — 2 oz. 
8 qt — 1 peck. 

4 qt — 1 gallon. 



2 gills — 1 c. 
2 c— 1 pt. 
2 pt— 1 qt. 



PREFACE 



23 



FISH, BAKED. 

Halibut, salmon, bass, bluefish, shad — 1 hour. 
Trout, pickerel, white fish — y 2 hour. : 1 

VEGETABLES (Boil.) 

Young peas, canned tomatoes, green corn, asparagus, 
spinach, Brussels sprouts, 15 to 20 minutes. 

Rice, potatoes, macaroni, summer squash, celery, 
cauliflower, young cabbage, peas, 20 to 30 minutes. 

Young turnips, young beets, young parsnips, toma- 
toes, baked potatoes, sweet potatoes, onions, cabbage, 30 
to 45 minutes. 

String beans, shell beans, oyster plant, winter squash, 
45 to 60 minutes. 

Winter vegetables, 1 to 2 hours, old beets for ever. 

MEATS— ROASTING OR BAKING. 



Beef ribs or sirloin, rare, per lb 10 minutes 

Beef ribs or sirloin, well done, \ er lb 12 minutes 

Beef, ribs or sirloin, boned and rolled, per lb. .12 minutes 

Round of beef, boned and rolled, per lb 15 minutes 

Mutton, leg, rare, per lb 10 minutes 

Mutton, leg, well, done, per lb 15 minutes 

Mutton, loin, rare, per lb. 10 minutes 

Mutton, shouldei!,. stuffed, per lb 15 minutes 

Mutton, saddle, rare, per lb 10 minutes 

Lamb, well done, per lb , 15 minutes 

Veal, well done, per lb 20 minutes 

Pork, well done, per lb 30 minutes 

Turkey, well done, per lb 15 minutes 

Fowls, per lb 20 minutes 

Ohicken, per lb 15 minutes 

Goose, per lb 18 minutes 

Venison, per 3b 15 minutes 

Fillet, hot oven, per lb 30 minutes 

Puck, tame entire time 45 to GO minutes 



Duck, wild, very hot oven. . . .entire time 15 to 30 minutes 



24 



PREFACE 



Partridge entire time 30 to 40 minutes 

Grouse, wild .entire time, 30 minutes 

Pigeons entire time, 30 minuter 

Braised meat entire time,3 to 4 hours 

Liver, whole 2 hours 

Boiling. 

Mutton, per lb .15 minutes 

Potted beef, per lb. . . .30 to 35 minutes 

Corned beef, per lb 30 minutes 

Ham, per lb. 18 to 20 minutes 

Broiling. 

Steak, 1 inch thick ,.'.8 to .10 minutes 

Mutton Chops, French .8 minutes 

Mutton Chops, English 10 minutes 

Spring Chicken 20 minutes 

Quail . , .8 to 10 minutes 

Squabs 10 to 15 minutes 

Trout .15 to 25 minutes 

Small fish .5 to 10 minutes 



FISH— BOILED. 

Halibut and salmon, per lb 15 minutes 

Bluefish and bass, per lb. 10 minutes 

Cod and haddock, per lb 8 minutes 



TABLE FOB COOKING CEREALS. 



Kind. 


Quality. 


Water. Time. 


Rolled oats, A vena 


,1c 


2 


c 


i/ 2 hr 


Rice 


1 c 


2 


c 


% to 1 hr 


Steam Cooked Wheats 


. . . .1 c 


1% 


c 


25m 


Wheatlet, Wheatena, Wheat 








Germ 


, lc 


4 


c 


i/ 2 hr 


Coarse Oatmeal 


,1c 


4 


c 


2 hr 


Fine Hominv 


1 c 


1 


c 


1 to 1V 2 hr 


Coarse Hominy 


. . .1 c 


5 


c 


2 to 5 hr 



K. P. M. L. S. 



SOUPS. 



Mrs. Garleton's Bouillon. 

8 lbs. chopped beef. 
6 qts water. 

Let it boil an hour, then skim and add 6 cloves, 3 bay 
leaves, 1-2 an onion, salt and a pinch of cayenne. 

Boil two and one-half hours longer, then strain and 
set away to cool. 

Next day clear it of fat, add beaten whites of two 
eggs ; let boil up and strain through old linen. 

Should be perfectly clear and golden in color. 

To Color Soups. 

Soups may be colored a rich amber by adding a 
small quantity of burnt sugar. 

Brown Bean Soup. 

One pint of beans (black turtle) soaked over night. 
In the morning put on stove with three quarts of 
water and boil slowlv four hours ; boil with beans a beet 
bone ; when beans are soft, strain through sieve and if too 
thick add a little of the water the beans were cooked in. 
To this add a bit of cloves, very little mace, pepper and 
salt to taste and half a tumbler of claret. Put back in the 
kettle and heat. When ready to serve add slices of lemon 
and thick slices of hard boiled egg. Serve very hot. 

MRS. L. B. HEARD. 

Potage Volute. 
1 qt of stock, 

Yolks of 3 eggs, beaten light, 
1 cup of cream, 
1 tablespoon of butter, 
] 1 tablespoonful of flour well blended. 



26 



SOUPS 



After blending the flour and butter, add the stock 
and cook. Beat eggs very light, pour on the cream and 
add to stock. Cook just long enough to heat up, and 
when you serve it add a teaspoonful of whipped cream on 
top. * MRS. A. C. WORTLEY. 

Queen Soup. 

4 or 5 lbs. of veal or chicken, 

1 tablespoon of salt, 4 or 5 qts. of w^ater, 

1 white turnip, 

2 white onions, 

3 blades of blanched celery, a bag of sweet herbs. 
Strain the night before using, and put to soak a tea- 
cup of pearl tapioca. Add to the stock the next day and 
simmer until clear. Add a pint of cream just before 
serving, but don't allow it to boil. Use white pepper, and 
blanch the veal before cooking. 

MRS. A. C. WORTLEY. 

White Soup. 

Set away until cold the water in which a leg of mut- 
ton has been boiled. Take off all the fat, which will rise 
to the top. 

Put on the fire with a small piece of mace and half a 
small onion cut fine. 

When the onion is tender, add a tablespoon of butter 
with which a teaspoonful of flour has been braided, salt, 
add from a pint to a quart of milk, and boil up once. 

MRS. T. P. SHELDON. 

Vegetable Soup. 

Prepare the stock and when cold remove the fat 
which will rise to the top. Add to the stock, 
1 quart of tomatoes, 

1 or 2 potatoes, 

2 or 3 onions, 
2 carrots. 



SOUPS 



27 



Celery stalks or 1-2 teaspoonful of celery seed, salt 
pepper, cloves, and when nearly done add a heaping table 
spoon of rice. 

Boil until vegetables are thoroughly done. 

Strain or not as preferred. 

This should make two quarts of soup. 

FRANCES C. VANWYCK. 

Cream of Baltimore Soup. 

Take a knuckle of veal and cover with water, add one 
onion. Tie in a bag, 2 blades of parsley, 2 bay leaves, 1 
blade of mace, 2 cloves and boil with the meat. Cook un- 
til you have a pint and a half of stock. One tablespoon 
butter, 2 tablespoons flour, creamed. Add stock when 
thickened, then add 1 pint cream and 1 egg. 

Serve with tablespoon of whipped cream on top. 

MRS. ELLA SMITH-LEWIS. 

"Sudden Call" Soap. 

While one quart of milk is heating in double boiler, 
put a tablespoon of butter in a stew pan, when it boils, 
(but not browns) add two level tablespoons flour, salt, 
pepper, and celery salt to taste. Add this to the hot 
milk. 

Take a can of salmon, remove all bone and skin and 
drain well ; mince fine and add to the thickened milk. 
Boil up once and serve immediatelv. Very good. 

MRS. CHAS. A. PECK. 

Corn Soup. 

Grate the grain from 12 ears of corn, and scrape them 
to get the milk. Let it boil 30 to 40 minutes, then add 2 
quarts of new milk, and when it boils stir in one quarter 
of a pound of butter, rubbed in 2 tablespoons of flour; 
pep]>er and salt. Beat the yolks of 2 eggs in the tureen, 
pour the soup over, boiling, stirring all the time. 

B. DUDGEON. 



SOUPS 



Cream Tomato Soup. 

1 can tomatoes. 

2 quarts milk. 
Butter to taste. 

1 teaspoon saleratus. 
Put milk and tomatoes on in separate pans. When 
tomatoes are hot, strain : add saleratus to milk and pour 
in tomatoes ; season to taste. 

MRS. J. J. GRIFFITHS. 

White Bean Soup. 

One quart of white beans, soaked over night; in the 
morning add two or more quarts of water and two pounds 
of beef, without fat, 12 large tomatoes or one quart can, 
one large onion, and a half teaspoon of celery seed; boil 
slowly till the beans are thoroughly cooked, then strain 
through a wire sieve until only the skins are left. If too 
thick reduce with hot water. M. H. DeYOE. 

Black Bean Soup. 

One quart black beans, covered with water and 
soaked over night; boil till soft with 2 pounds of beef, 
pepper and salt, good sized onion with 3 cloves in it, a 
little lemon peel; strain through a wire sieve. Put two 
hard boiled eggs, juice of half a lemon, and wineglass of 
sherry in the tureen, and pour soup over it. 

F. C. VAN WYCK. 

Black Bean Soup. 

Soak one pint of black beans over night; add in the 
morning 4 to 6 quarts of water, a beef bone or steak, 1 tea- 
spoon of whole cloves^ 1 onion, 1 carrot ; boil four hours, 
strain, then add 1 lemon and 1 hard boiled egg cut in 
slices. A glass of wine improves it. 

MRS. J. M. EDWARDS. 



SOUPS 



Lobster Soup. 

One quart of milk ; let come to a scalding point, with 
a blade of mace and two whole cloves. I large spoon of 
butter and one of flour, beaten together to a perfect cream, 
then pour the hot milk slowly over it, stirring till per- 
fectly smooth ; return to double boiler and cook a minute 
or two, stirring to prevent lumping; then put in the 
finely chopped meat of a large lobster. Season with a 
little grated onion, red pepper and salt. 

MRS. L. B. HEARD. 

Oyster Bisque. 

1 pt. of oysters, 

1 pt. milk, 

1 tbsp. of butter, 

1 tbsp. flour. 

Salt and pepper to taste. 
Drain oysters free from their liquor, adding sufficient 
cold water to make 1 cup of liquid. Chop oysters fine. 
Bring the oyster liquor to a boil. Skim, add the chopped 
oysters and simmer 10 minutes. Scald milk, rub buttet- 
and flour together until smooth, add to the milk and stir 
until it thickens. Add the beaten yolk of the egg to the 
milk, take at once from the fire and mix with oysters and 
their liquor. Season and serve at once. 

MRS. A. K. EDWARDS. 

Green Pea Soup. 

Cover 1 quart of peas (or 1 can) with hot water, boil 
with y 2 onion until they mash easily, then add 1 pt. hoi 
water after the peas have been strained. Cook together 
2 tablespoons of butter, 1 of flour, until smooth, but nor 
brown. Then add the peas and 1 cup of milk and 1 cup 
of cream. Season with salt and pepper. Let come to a 
boil and it is ready to serve; 1 cup of whipped cream add 
ed just when served greatly improves it. 

MRS. A. K. EDWARDS. 



30 



SOUPS 



Celery Soup. 

3 cups celery cut in small pieces, 

1 pt. boiling water, 

2 1-2 cups of milk, 
1 sliced onion, 

1 heaping tablespoon butter, 
1-4 cup flour, 
Salt and pepper. 

Cook celery in boiling water until soft, rub 
through a sieve. Scald milk with the onion, remove onion 
and add milk to celery. Thicken with butter and flour 
rubbed together. 

K. P. M. T. S. 

Croutons. 

Cut stale bread in slices a little thicker than for the 
tabl£. butter evenly on both sides, cut in dice, place in 
shallow pan and brown in oven, stirring often and watch- 
ing lest they get too brown. M. R. P. 

Mutton Beef Broth— For the Sick. 

1 1-2 lbs. mutton knee, or piece having bone and little 
fat. washed and scraped and with fat removed, put on 
back of stove in 2 quarts of cold water and 1-2 tablespoon 
salt. Let cook slowly, covered. With this put 1-2 lb. 
round steak with all fat and tendon removed. Add 1 
smal] stalk celery. When cooked down to 1 pint, or such 
a matter, add 1 small bay leaf, 2 whole cloves and a small 
dash of pepper. Let cool and skim off the fat. A little 
of the jelly, say 2 tablespoonfuls added to 2 of water 
makes a very nourishing broth. Xo fat for typhoid fever. 

ROSE B. XISBET. 

Potato Soup. 

4 large potatoes. 
1 large onion. 

Boil in two quarts of water till soft. Press through 



SOUPS 



31 



a sieve and add 1 pint sweet milk, a little butter, pepper 
and salt and boil again. 

MARY F. KELLOGG. 
Noodles. 

3 eggs, 

1 pint flour, 

1 teaspoon salt. 
Sift flour and salt together, beat eggs and mix with 
flour into a stiff dough. Roll very thin and dry one hour. 
When dry sprinkle with flour, fold or roll and cut into 
fine shreds. Drop into stew. Cover tightly and cook ten 
minutes. 



FISH AXD OYSTERS 



Baked White Fish. 

Cleanse and bone a white fish weighing from 2 to 3 
pounds. Stuff it with a dressing made as follows : One 
loaf of bread, y 2 pint rich milk (part cream), 1 teacup 
butter. Salt and pepper to taste, and a little minced 
onion. Heat the milk enough to melt the butter and pour 
over crusty parts first, then add soft bread. Tie the fish 
with cord, and put it in baking pan with 1 small cup 
milk. Bake about y 2 hour or until done. Before taking 
from pan, remove skin from upper side. Then flop the 
fish onto the hot platter and remove the skin from other 
side. Serve with melted butter poured over and garnish 
with parslev. 

MRS. C. A. PECK. 

Planked White Fish. 

Take a hardwood plank of well seasoned maple or 
oak about 1 1-2 feet long. 10 or 12 inches wide and 2 
inches thick. Pour boiling water over it before using, 
until heated through. Split the fish open, bone, season 
well, lay upon the plank and bake. If the fish seems too 
dry. slices of salt pork may be placed upon the fish while 
baking. The fish should be served on the plank which 
may be garnished with rock salt or sprigs of parsley. 
The plank gives a peculiar delicious flavor which distin- 
guishes it from fish baked in the ordinary way. Before 
serving cover fish with maitre de hotel sauce. 

MRS. CHAS. A. PECK. 

Planks can be bought at the "Fair" in Chicago for, 
from fifteen cents up, according to size. They are oval in 
shape and very nice. 



FISH AND OYSTERS 



33 



Turcot. 

Take a whitefish, steam till tender, take out bone& 
and sprinkle with pepper and salt. 

For dressing, heat pint of milk and thicken with V4 
pound of flour. When cool, add 2 eggs, *4 pound butter 
and season with onion and parsley (very little of each). 

Put in baking dish a layer of fish, then a layer of 
sauce, till full ; cover the top with bread crumbs and bake 
half hour. 

Canned salmon may be used with good results. 

MISS HATTIE SMITH. 

Turbot. 

Four pounds fine white fish, steam until done, bone 
it. Take 1 quart milk, y± pound flour, little thyme or 
sage, salt and pepper, 3 slices of a large onion. Cook 
over a kettle of water until it comes to a thick cream, then 
add 14 pound butter and 2 eggs; put in a large baking- 
dish a layer of fish, salt and pepper, then the filling, until 
the dish is full, putting filling on top ; sprinkle with bread 
crumbs, and cheese if preferred. Bake in a moderate 
oven y 2 hour. One large dish will serve 15 or 20. 

H. L. KELLOGG. 

Salmon Loaf. 

1 can salmon, 
V2 cup cracker crumbs, 
V2 cup sweet milk, 
1 egg. 

Mould in a loaf, put in a bag and steam y 2 hour 
When cold, peel off the bag and cut in slices. 

MRS. IMOGENE ARNOLD. 

Salmon Dressing. 

The yolks of 4 eggs, 
2-3 cup of oil, 

red pepper, salt and mustard to taste, 

3 



o4 



FISH AND OYSTERS 



The juice of 3 lemons, 
and last of all 1 cup of thick cream. 
Be sure to put the cream in last. Just before send- 
ing to the table add 1 or 2 cucumbers chopped fine. 

MRS. JOHN DUDGEON. 

Salmon Croquettes. 

Take equal parts of canned salmon (after draining off 
the oil) and mashed potatoes; season with salt and pep- 
per, dip in egg and roll in cracker crumbs. Fry in butter 
or drop in hot lard. 

MARIA H. DeYOE. 

Salmon Loaf, with Sauce. 

Drain the juice from one can of salmon. Pick out 
all the bones and skin, and chop it very fine. Add the 
yolks of 4 eggs, beaten very light, y 2 cup of stale bread 
crumbs, 14 CU P °f melted butter, y 2 teaspoonful of salt, 
a pinch of red pepper, a teaspoon of minced parsley. 
When all is well mixed, add the whites of the eggs beaten 
stiff. Turn into a buttered pan and bake half an hour- 
Turn onto a platter and serve with a sauce. To a 
rounding tablespoonful of butter, add the same of flour 
and stir until smooth. Then turn in 1 cup of hot milk 
and the liquor drained from the salmon. Cook three min 
utes. Add 1 beaten egg, and cook one minute. Turn 
over the loaf. MRS. C. A. VAN DEUSEN. 

To Open a Lobster. 

Separate the tail from the body and shake out the 
'torn-ally" and also the "coral," if there is any, upon a 
plate. Then, by drawing the body from the shell with the 
thumb, and pressing the part near the head against the 
shell with the first and second finger, you will free it 
from the stomach or "lady." Now split the lobster 
through the center and, with a fork, pick the meat from 
the joints. Cut the under side of the tail shell open and 
take out the meat without breaking. On the upper part 



FISH AND OYSTERS 



35 



of that end of this meat which joined the body is a small 
piece of flesh, which should be lifted ; and a strip of meal 
attached to it should be turned back to the extreme end 
of the tail. This will uncover a little vein, running the 
entire length, which must be removed. Sometimes this 
vein is dark and sometimes as light as the meat itself. It 
and the stomach are the only parts not eatable. The 
piece that covered vein should be returned to place. Hold 
the claws on edge on a thick board and strike hard with 
a hammer until the shell cracks. Draw apart and take 
out meat. MISS. PARLOA. 

Lobster Farci. 

2 large live lobsters. 

Put in boiling water, to which there has been added 
one-half pint vinegar, two dozen pepper corns and a 
tablespoonful of salt, and cook thirty minutes. Cool, cur 
lengthwise and take out meat being careful to save shells. 
Put in a sauce pan 2 ounces of butter, 2 tablespoons of 
chopped onion, stir and cook awhile ; add pint of chicken 
stock, then lobster meat with two handfuls of bread 
crumbs. Season with salt, white and red pepper, grated 
nutmeg and let boil five minutes, stirring; add 4 well 
beaten yolks of eggs. Mix well and boil 2 minutes longer. 
Finish with juice of lemon and chopped parsley. Fill the 
shells with the above and sprinkle bread crumbs on top, 
with small bits of butter and bake ten minutes. 

To prepare shells, trim out the under side of tail shel! 
cut the body shell through the middle lengthwise, making 
two shells ; with a pair of scissors cut out one side of the 
claws, shaping shell so as to hold meat. Five shells can 
thus be obtained from one lobster. 

WINIFRED SEBRING CLARK. 

Soft Shell Crabs. 

Lift the shell at both sides and remove the sprongy 
substance found on the back. Then pull off the "apron" 



36 



FISH AND OYSTERS 



which will be found on the under side, and to which is 
attached a substance like that removed from the back. 

Now wipe the crabs, dip in beaten egg, then in fine 
bread or cracker crumbs. Fry in boiling fat from eight 
to ten minutes according to size of the crabs. Serve with 
Tartare sauce. 

WINIFRED SEEKING CLARK. 

Broiled Crabs. 

Clean crabs, season with salt and cayenne pepper. 
Drop into boiling water for one minute, take up and broil 
over hot fire for eight minutes. Serve with maitre d'hotei 
butter, or Tartare sauce. 

WINIFRED SEEKING CLARK. 

Oyster Pie. 

Make a rich biscuit crust as follows : 
1 cup flour, 

1 scant half cup of butter, 

1 teaspoonful Brown's Brownie Baking Powder- 
Milk enough to make a soft crust which roll one inch 
thick and bake in a quick oven. 

Cream one pint of fine oysters and while hot put be- 
tween the layers of crust which are formed by splitting 
the same on coming from the oven. Serve hot with a 
dressing such as you used to cream the oysters. 

MINNIE FRANCES BROWN. 

Creamed Oysters. 

1 quart oysters, 

2 tablespoons of butter, browned in spider. 
Heat oysters in butter three minutes; add 3 table- 
spoons of cream, 1 tablespoon of flour, mixed with milk or 
water ; beat yolks of 4 eggs and stir in eggs after you take 
from the stove. Serve on buttered toast or patties. 

MRS, L. J. HALE. 



FISH AND OYSTERS 



37 



Boiled Oysters. 
Select the largest oysters that can be obtained and 
lay separately between napkin until dry. Have ready a 
hot gridiron well rubbed with butter and turn them as 
they brown. Heat and keep very hot, a dish in which has 
been put 2 small tablespoons of butter, dusted with cay 
enne pepper. Place the oysters in this when done and 
send to the table as soon as possible. 

FRANCES C. VAN WYCK. 

Oyster Patties. 

Two ounces butter, 

3 tablespoonfuls flour, 

y 2 pint sweet cream, 

3 dozen count oysters, 

pepper and salt. 
Melt the butter, stir in the flour, boil the cream and 
stir it in. Cook the oysters in their own broth till they 
are just cooked through, skim off the froth and add to the 
cream sauce, and fill the crusts. 

MRS. B. C. AVERY. 

Oyster Cocktail. 
y 2 dozen fresh oysters, small, and free from all shells. 
Drop them into a wine glass with a little of the strained 
liquor. Add 1 teaspoonful of lemon juice, 3 drops of To 
basco sauce, 1 teaspoonful Worcestershire sauce and i 
dessertspoonful tomato catsup. Stir well and serve. 

Sardine Canapes. 
Rub sardines, from which all the bones have beea 
removed, to a paste with a small quantity of creamed 
butter; season with Worcestershire sauce and a little 
cayenne. Spread circular pieces of toasted bread with 
this mixture, placing in the center of each piece, a stuffei 
olive made by removing the pit and filling its place with 
sardine mixture. Around each, arrange a border of finely 
chopped whites of hard boiled eirgs. 

MRS. J. F. COWGTLL. 



38 



FISH AND OYSTERS 



Redgeree of Fish. 

To % pint of picked up, cooked fish, broken into 
flakes and all bones and skin removed, allow 1 gill of cold 
boiled rice, 4 hard boiled eggs, 2 oz. butter, salt and a lit- 
tle cayenne. Have rice and eggs ready over night, melt 
butter in a sauce pan and put in fish, rice, the whites of 
eggs cut in small dice, pepper and salt. Stir all, over the 
fire until very hot, then pour it on a hot dish. Put yolks 
through a ricer over the surface. Serve hot. 

MRS. J. D. BURNS. 



MEAT, POULTRY AND GAME. 



Roast Beef. 

The best pieces for roasting are the sirloin and rib 
pieces. When roasting in an oven dash a cup of hot 
water over the meat; this checks the escape of the juice. 
Baste frequently with salt and water and the drippings. 
If your fire is hot, allow twelve minutes to the pound if 
you like the beef rare, more if you prefer it well done. 
Thicken the gravy with browned flour, after turning off 
most of the grease. 

Taken from a Lincoln, Nebraska, cook book. 

Yorkshire Pudding. 

4 eggs beaten very light, 
a pinch of salt, 

12 heaping tablespoonfuls of flour, 

1 pint of milk. 
Beat part of the flour with the eggs and add the rest 
of the flour and milk gradually. Bake under meat and 
pour into a dripping pan about half an hour before the 
meat is done. May be baked without meat by putting 2 
or 3 good tablespoonfuls of dripping in the pan. and 
when hot, pour in the batter. Serve with maple syrup 
when desired. MRS. WOODBRIDGE* 

A Good Veal Stew. 

Take a knuckle or shank of veal, cut the meat from 
bones and set aside. Put the bones well cracked, on stove 
in about 2 quarts cold water. Let boil as long as possible, 
(about 2 hours). Before you wish to serve, put a libera) 
tablespoon butter in sauce pan, let it melt (not brown), 
then add 1 large onion chopped fine, next the pieces of 
meat, then add salt, black pepper, a pinch of red pepper, 
8 cloves, 8 juniper berries. 2 bay leaves, a small blade of 



40 



MEAT, POULTRY AND GAME 



niace. Cover closely and let simmer 15 minutes, tlien 
turn meat and after another 15 minutes add 1 pint liquor 
taken from the bones. Half an hour before serving, strain 
all the liquor from bones and put with meat, add juice of 
1 lemon. If the water boils away too fast add more to 
bones as needed. Serve with dumplings, or thicken the 
stew with flour wet in cold water. 

MRS. JAMES FRASER 

Veal Loaf. 

1V 2 pound veal, 
y 2 dozen Boston crackers, 
iy 2 pounds round steak, 
3 eggs, 

2 tablespoons of melted butter, 

3 teaspoons of salt, 

1 teaspoon of pepper, 

1 cup boiling water. 
Chop meat very fine and roll the crackers, mix ali the 
ingredients and mold into a loaf. Bake in moderate oven, 
two and a half hours. 

MRS. ALLEN C. FRTNK 
Veal Loaf. 

Boil 2 pounds of veal three hours or until tender, 
with about a dessertspoonful of salt. Boil liquor down to 
a cup full. When meat is cold, put through a chopper, 
stir in the liquor, and teaspoon grated onion, y 4 teaspoon 
ground cloves, paprica or cayenne to taste. Dip mold in 
cold water and lay slices of hard boiled eggs and sliced 
stuffed olives in the bottom, then put in the meat, press 
down and let stand on ice about 3 hours. 

MRS. W. H. BROWN. 

Boast Chicken. 

If the fowl is young, stuff, slice some bacon and 
spread over the legs and wings, grease the dripping pan 
before putting the chicken in. Have the oven hot at first. 



MEAT, POULTRY AND GAME 



4^ 



For dressing; soak the bread in milk or cold water, then 
chop 1 small onion, salt and pepper to taste, y 2 teaspoon 
of thyme and a small piece of butter. Baste often and 
turn over when about half done. Bake from % to 1 hour. 

MRS. M. B. WESTNEDGE. 

Chicken a la Baltimore. 

Cut up a plump, year-old chicken, rub with one heap 
ing teaspoon of salt and 14 saltspoon of pepper, dip in 
flour, egg and crumbs, place in a w T ell-greased pan and 
bake in a hot oven until tender, basting several times. 
Arrange on a hot platter, pour over the cream sauce and 
garnish with parsley. 

Cream Sauce. 

Melt 3 tablespoons butter, add three tablespoons flour 
and pour in gradually, while stirring constantly, two 
cupfuls of rich milk. Season with salt and pepper. 

MRS. EUGENE COOK. 

Chestnut Dressing for Turkey or Duck. 

For a turkey, boil 3 qts. of chestnuts with a little salt 
until tender. Hull while warm, grind in a meat chopper 
add pepper and salt to taste, a little cream and yolk of 
one egg. MRS. J. H. BROWN. 

Crown Roast of Lamb. 

Have your butcher cut a loin of spring lamb. French 
the chops without separating, and form into a crown; 
that is, the rib bones standing erect. Fold a strip of cloth 
over the ribs to protect from scorching. Roast from one 
and a half to two hours. Fill the center of the crown 
with riced potato. Arrange French peas and sprigs of 
parsley around the base. Serve witli mint jelly or mint 
sauce. WINIFRED SEEKING CLARK. 



42 



MEAT, POULTRY AND GAME 



Salt Tongue. 

Soak over night. Put in cold water and boil from 
five to six hours. Throw into cold water and peel off the 
;skin. 

Fresh Tongue. 

Put into boiling water to cover, with two tablespoon - 
fuls of salt. Cook from five to six hours. Skin the same 
as salt tongue. 

Baked Ham. 

Wash a medium sized ham and soak in cold water 24 
hours. Put over to boil in cold water. After boiling an 
hour, pour off water and add fresh hot water. Boil until 
you can pull out the little bones. Skin it while hot, care 
fully, so as not to break the fat. Put in the baking pan ; 
take two cups sugar, and 2-3 cup claret. Rub the sugar 
into the ham, alternating with the claret. Put 2-3 cup 
water in the pan, stick the ham full of cloves, and bake it 
for one hour, (after it is hot), basting slowly and thor- 
oughlv. Old Baltimore recipe. 

MRS. OHAS. A. PECK. 

Beef Loaf. 

2% lbs. of the round of beef, and 14 lb- °f fat salt 
pork put twice through the grinder ; 3 eggs well beaten, 14 
teaspoon of red pepper, 2 teaspoons of salt, y 2 medium 
sized onion, grated, 2 or 3 teaspoons of Worcestershire 
sauce, 2 teaspoons of pepper sauce, a little chopped pars- 
ley, 6 tablespoons of bread crumbs. Make into a roll, and 
steam 2 hours. Then put in the oven until a nice brown, 
about 20 minutes. Can be served either hot or cold. 

MRS. A. C. WORTLEY 

Sausage. 

1 pound of lean pork with just a little fat, 1 even tsp. 
of salt, y 2 teaspoon of black pepper, 1 even teaspoon of 
powdered sage leaves and a dash of red pepper. 

MRS. A. C. WORTLEY. 



MEAT, POULTRY AND GAME 



43 



Prepared Ham b urg. 

1 pound of Hamburg steak, 
1 egg, 

y 2 teaspoon powdered sage, 

Salt and pepper to taste. 
Mix all ingredients together thoroughly. Form into 
steak. Fry quickly and serve hot. Garnish with pars- 
ley. MRS. G. S. HARRINGTON. 

Mock Duck. 

One slice of round steak, with dressing, same as for 
chicken. Spread over steak, roll and tie, then bake. 

MRS. JOEL WATERBURY. 

Roast Wild Duck. 

Place on rack in dripping pan. Sprinkle with salt 
and pepper. Cover breast with two thin slices of fat salt 
pork, % cup of water in pan. Bake 20 to 30 minutes in 
a very hot oven, basting every five minutes with fat in 
pan. Serve with orange or olive sauce. 

Broiled Partridge or Quail. 

Split the bird down the back. Wipe with a damp 
towel. Season with salt and pepper, rub thickly with 
soft butter, and dredge with flour. Broil partridge 20 
minutes, quail ten minutes, over hot fire. Serve on but 
tered toast, garnishing with parsley. 

MRS. ROBERT EDDY, Bay City. 

Roast Partridge. 

Clean and wash the bird. Lard the breast and legs. 
Run a small skewer into the legs and through the tail. 
Tie firmly with twine. Dredge with salt, and rub the 
breast with soft butter; then dredge thickly with flour. 
Put a small onion into the body of the bird. Roast in a 
quick oven twenty minutes, if to be rare; if wished better 



44 



MEAT, POULTRY AND GAME 



done thirty minutes. When done place on a hot platter 
on which has been spread bread sauce. Garnish with 
parsley, 

Roast Quail. 

The directions are the same as for partridge except 
that quail cooks in fifteen minutes. 

Venison Cutlets. 

Clean and trim slices of venison cut from loin. 
Sprinkle with salt and pepper, brush over with melted 
butter or olive oil and roll in soft stale bread crumbs. 
Place in broiler and broil five minutes; or saute with 
butter. Serve with Port wine sauce. 

HELEN A. SEEKING. 

Rabbit Friccasee. 

Joint 2 carefully dressed rabbits,and place in a large 
dish of cold water with a handful of salt. Soak for 2 
hours. Remove and rinse with fresh water, cover the bot- 
tom of a kettle with strips of salt pork (about y± of a lb.) . 
When it is fried brown, slice on it a large onion and toss 
till light brown. Now add the jointed rabbit and stir til] 
all are seared over; then add 1 qt. of boiling water, 1 tsp. 
salt and a pinch of red pepper. Place on the back of the 
range and simmer gently for 2 hours, or until perfectly 
tender. Take up on a large buttered platter, thicken and 
strain the gravy to serve separately. Garnish with wedges 
of lemon and parsley. Serve with currant jelly. This is 
an excellent and economical dish in early winter when 
rabbits are in good condition. 

FLORENCE S. WATTLES. 



VEGETABLES. 



Blue Grass Corn Pudding. 

For quart pan size: 12 ears corn; split corn down 
the grain (do not cut grains off cobb), then scrape; mix 
well with corn ; 3 eggs well beaten, 1 lump butter, size egg, 
y 2 teaspoonful of salt, just a little sugar, pepper to taste, 
1 pint sweet milk. In medium hot oven, cook 25 minutes 
Xtill tar> of pnddinar is well brown). Serve as vegetable 

ROGER HANSON PETERS. 

Escalloped Potatoes. 

Pell and slice potatoes thin as for frying. Butter an 
•earthen dish, put in layer of potatoes, season with salt 
and pepper, butter, a bit of onion chopped fine, then an 
other layer with the seasoning. Continue until dish is 
filled. Just before putting in oven pour over a cup of 
milk or cream. Bake % of an hour. 

MRS. J. F. COWGILL. 

Stuffed Potatoes. 

Take large potatoes, bake until soft, cut a slice 
lengthwise off of each potato ; scrape out the inside very 
carefully so as not to break the skin, and set aside the 
empty cases; mash the inside very smoothly, working into 
it while hot some butter and cream, about a teaspoon of 
each for every potato; season with salt and pepper, with 
a good pinch of cheese, grated, for each potato; work all 
very soft with cream and put into a sauce pan to heat, 
stirring hard to prevent burning; when scalding hot, stir 
in one well-beaten egg for six large potatoes; boil up 
once; fill the skins with the mixture and return them to 
the oven to brown. WINIFRED S. CLARK. 



46 



VEGETABLES 



Saratoga Chips. 

Peel good sized potatoes, slice them as evenly as pos- 
sible, drop them into iced, or very cold water. Have a 
kettle of hot lard. Put a few at a time into a tow T el to 
dry the moisture out of them. Then drop into the hot 
lard. Stir occasionally ; when light brown skim out ; they 
will be crisp and not greasv. Sprinkle salt over while 
hot. MKS. L. J. HALE. 

Stuffed Potatoes. 

Select potatoes of equal size and shape, wash them 
well and bake ; while they are still hot, cut off the top of 
each and w T ith spoon scoop out the potato, leaving the 
skin unbroken. Mash and season the potatoes, using 
a little hot milk, and beating it well to make it light; fill 
the skins with the mashed potato, letting it rise a little 
above the top of the skin ; place a piece of butter on the 
top of each and put them in the oven to get well heated 
and to slightly brown the top. 

MKS. ALLEN C. FKINK. 

Lenda's Potatoes an Gratin. 

Cold boiled potatoes sliced rather thin, a quart of 
cream sauce, grated cheese, salt. Put in layers in baking 
dish, first potatoes, then cream sauce, then grated cheese, 
ending with cheese. Be generous with the cheese, and 
use a little paprica or cayenne on cheese layers. Bake 
20 minutes, M. H. P. 

Macaroni and Tomato. 

Put macaroni on stove, and boil y 2 hour in boiling 
salt and water. Then drain and put in cold water for a 
short time. Cream 4 tbsp. of butter and 2 of flour and 
cook thoroughly; be careful not to burn it. Boil 1 qt. 
(or can) of tomatoes and strain, add soda the size 
of a pea, then add tomatoes to the butter and flour. 
Butter baking dish well and sprinkle with bread crumbs; 



VEGETABLES 



47 



put in layer of macaroni, then dressing and so on, adding 
a little salt and cayenne with each layer Cover top 
with bread crumbs and bake. 

MRS. A. K. ED\ r ARDS. 

Fried Tomatoes. 

Cut fresh tomatoes in thick slices. Dip each slice in 
beaten egg, then fine cracker crumbs and fry ten minutes 
(five minutes for each side) in butter. After removing 
slices from the frying pan, stir into what is left one 
tablespoon of flour moistened in milk. Add little milk 
or cream. When it is cooked to consistency of cream 
sauce pour over tomatoes. 

Stewed Mushrooms. 

Peel fresh mushrooms. Put butter in sauce pan and 
let it get hot. Put mushrooms in and stir till they be- 
come tender. Add more butter as needed. Season with 
salt and pepper. Remove mushrooms. To the mixture 
in the saucepan add one cup of cream and a tablespoonful 
of flour. Let simmer, stir to make a smooth sauce. Place 
mushrooms on slices of toast and pour over them the 
cream sauce. MRS. FRANK AUSTIN. 

Stuffed Tomatoes. 

Select large firm tomatoes, do not remove the skins; 
cut a small slice off the stem end, and scoop out the in- 
side. Fill them with a stuffing made as follows : Put one 
tablespoonful of butter in a sauce pan ; when hot add one 
tablespoonful of onion chopped fine. Let it color slight- 
ly; then add three-quarters of a cupful of any minced 
meat, chicken or livers, one tablespoonful of chopped pars 
ley, one cupful of bread crumbs, the pulp taken from the 
tomatoes, one teaspoonful of salt, one-quarter teaspoon- 
ful of pepper, and also an egg if desired. Stir it over 
the fire until it is consistent. Dust the inside of the 
tomatoes with sail: and pepper, and fill them, letting the 



48 



VEGETABLES 



stuffing rise half an inch above the tomato, and place a 
piece of butter on it. The above amount of stuffing is 
enough for eight tomatoes. Cut slices of bread one-half 
inch thick into circles the size of the tomatoes ; dip them 
quickly in water, and place in a baking pan. Place a 
tomato on each piece of bread, and bake in oven about 
fifteen minutes or until the stuffing is browned. A brown 
sauce may be served with this dish. The meat may be 
omitted from the stuffing, if desired. If convenient, it is^ 
better to use oil instead of butter with tomatoes. 

MRS. ALLEN C. FRINK. 

Hot Slaw. 

Slice the cabbage as you would for cold slaw. Put 
in an iron spider and sprinkle with salt, cover with water 
and cover the spider tightly. When partly done, add 
piece of butter size of an egg, and a sprinkling of flour. 
Then cook until tender. Just before serving, take the 
yolk of one egg, beaten, one teaspoon mustard, one of 
sugar, and a little vinegar, mix all together and stir into 
the cabbage. Cook a minute to set the egg and serve. 

MRS. CHAS. A. PECK. 

A Cabbage Relish. 

Chop as much white cabbage as you wish for a meal, 
also, enough fresh red peppers to season and give a little 
color. Moisten with white wine vinegar and add some 
black peppercorns, white mustard seed and whole all 
spice. 

A fine relish to serve with cooked oysters. It must 
be served very cold. 

MRS. A. C. WORTLEY. 

Boiled Cabbage. 

Remove outer leaves. Cut cabbage into quarters and 
put in kettle nearly full of boiling salted water, with 14 
teaspoon soda. Boil 20 minutes uncovered. Drain and 
cover again with boiling water. Roil 20 minutes longer 



VEGETABLES 



49 



or till tender. Drain. Season with salt and pepper, and 
pour y 2 cup heated vinegar over it or add 1 tablespoon 
butter, omitting vinegar. 

MRS. A. K. EDWARDS. 

Scalloped Cabbage. 

Chop boiled cabbage fine. Put a layer in baking 
dish. Sprinkle with salt and pepper and pour over it a 
layer of white sauce. Repeat till dish is full, having 
sauce for top layer. Cover top with bread crumbs and 
bake till brown. " NELLIE M. EDWARDS. 

Swedish Cabbage. 

Slice the cabbage into thin shreds as for cold slaw*, 
cook it in a generous amount of rapidly boiling water for 
fifteen minutes, then drain off the water; cover it with 
milk; add salt, pepper and a bit of mace, and cook until . 
tender, and until the milk has boiled away so that it onlj 
moistens the cabbage. Add a piece of butter and serve. 

MRS. ALLEN C. FRINK. 

Corn Fritters. 

Six ears corn, 

2 eggs well beaten, 

y 2 cup milk, ; 
1 teaspoonful baking powder, 
Pinch of salt, 

Flour enough to bind together. 
Grate the ears and with the back of a knife press out 
the pulp, leaving the hulls on the cob, cook on griddle as 
you do batter cakes. MRS. ALLEN C. FRINK. 

E scalloped Apples. 

Peel and slice tender apples. Put a layer of apples, 
sliced, in a baking dish, with sugar and bits of butter, 
another layer and so on until the dish is full. Rake cov- 
ered for % of an hour — 15 or 20 minutes longer uncov- 
ered until brown. SUSAN J. COBB. 



VEGETABLES 



Rice Croquettes. 

Boil the rice and milk together until quite tender. 
While hot beat in 1 raw egg, little parsley, y 2 teaspoon 
of butter, salt and pepper to taste. Dip in egg and 
cracker crumbs and drop in hot lard. y 2 cup of rice 
makes about a dozen croquettes. 

WILLIAMINA H. DeYOE. 

Hominy Souffle. 

1 cup cold boiled hominy, 
3 eggs, well beaten, 
1 pt. sweet milk, 
1 teaspoon baking powder, 
1 teaspoon salt, 
1 tablespoon butter. 
Mash hominy, add eggs and milk, then butter and 
baking powder. Bake in hot oven about 20 minutes. 

ELISABETH V. IRISH. 

Stuffed Green Peppers. 

Remove tops, seeds and veins of green peppers. Fill 
with mixture of asparagus tips, sweetbreads (parboiled 
and chopped), and bread crumbs moistened with butter. 
Salt. Fasten on tops with to A iipicks and steam twenty 
minutes. Remove tops, add bread crumbs and brown in 
oven. Serve at once with the following sauce: 

y 2 cup butter, 

1 saltspoon of salt, 

14 saltspoon of cayenne, 

Yolks of 2 eggs, 

Juice of y 2 lemon, 

y 2 cup boiling water. 
Rub butter to cream, add yolks, one at a time anl 
beat well ; then add lemon juice, salt and pepper. About 
five minutes before serving, add boiling water. Place in 
sauce pan of boiling water and stir rapidly till sauce 
thickens. It should be smooth, like custard, and served 
at once as it curdles if it stands. 

BERTHA FLEMING GEILFUSS. 



VEGETABLES 



51 



Hominy and Corn Fritters. 

1 pint corn or hot boiled hominy, 

2 eggs, 

Y 2 teaspoonful salt, 

1 tablespoonful flour, thin with a very little cold 

milk. 

When the mixture is cold, add a teaspoonful of bak- 
ing powder ; mix thoroughly. 

Drop a tablespoonful into deep hot fat and fry a 
delicate brown like doughnuts. 

ROSE B. NISBET. 

Spaghetti — Italian Style. 

Take 3 moderately fat pork chops from the loin, 
fry slowly until very brown, add 1 can tomatoes, 1 me- 
dium onion, sliced, y 2 clove of garlic; cover and simmer 
slowly until meat is in bits; put through a coarse sieve 
forcing meat through also. This will take from 3 to 4 
hours to cook. For the spaghetti, have on the stove a 
kettle containing 4 qts. rapidly boiling water, slightly 
salted; break the spaghetti in 1% inch pieces and drop 
in slowly so as not to stop the boiling ; boil at a galloping 
rate until tender, from 20 to 35 minutes, according to 
brand and age; pour into a sieve and pour on abundance 
of cold water to prevent it sticking together; season the 
tomato mixture to taste with salt and pepper, add spa- 
ghetti ; when very hot, turn into serving dish and sprinkle 
with grated parmesan cheese, or put in ramekins ; sprinkle 
with cheese and brown in oven. 

MRS. WM. E. HILL. 

Macaroni and Cheese. 

Break macaroni into small pieces and put into boil- 
ing water with 1 teaspoonful of salt. Cook until tender 
and drain. 

Tut a layer of macaroni and then a layer of grated 
cheese and so on until dish is filled. Pour over the whole 
a cream sauce and sprinkle with bread crumbs. Bake 
until well browned. Use sharp cheese for this dish. 

MRS. HARRY BUSH. 



52 



VEGETABLES 



Potato Croquettes. 

1 pt. hot mashed potato, 
1 tbsp. of butter, 
y 2 tsp. salt, 

Y 2 tbsp. of minced onion, 

1 tbsp. minced parsley, 

Cayenne and black pepper to taste, 

Yolks of 1 or 2 eggs. 
Mix all but the egg and beat till very light. When 
slightly cool, add beaten egg; shape into balls; roll first 
in fine bread crumbs, then dip in egg slightly beaten with 
1 tbsp. of water ; roll again in crumbs and fry in deep fat, 
hot enough to brown a piece of bread in 40 seconds. Drain 
on brown paper. Serve hot. K. M. T. S. 



SALADS AND SANDWICHES. 



Chicken Salad for Fifty. 

Six chickens, using only the white meat, second joints 
and the olives in backs. Four pounds sweetbreads, about: 
a pound of pecan meats broken, 6 heads celery and what 
aspic jelly can be made from stock in which chicken 
was cooked. Cut up chicken about four hours before 
serving time, and pour over a marinade made in propor- 
tion of tablespoon oil to three of vinegar. When ready 
to mix, drain the chicken thoroughly and proceed as 
usual. The aspic should be cut in cubes and mixed light- 
ly through, just at the last, reserving about a quarter of 
it for garnish. Use cooked mayonnaise made with but- 
ter and thinned with whipped cream. 

MRS. CHAS. A. PECK. 

Nut Salad. 

Allow 1 lb. of walnuts to a head of lettuce. Crack 
nuts so as to keep the halves unbroken; turn boiling 
water over them, let stand for 5 minutes and remove 
skins. Wipe dry and when cold, arrange on the lettuce 
which has been washed and crisped in cold water. Pour 
over them a mayonnaise dressing or French dressing if 
preferred. MRS. J. F. COWGILL. 

Manhattan Mousse Salad. 

Mix together one teaspoon ground mustard, two tea 
spoons flour, one and one-half teaspoons powdered sugar, 
a little cayenne, one teaspoon melted butter, yolk of on«i 
egg, one-third cup vinegar, and a teaspoon of salt. Cook 
in double boiler, until well thickened, stirring constantly; 
remove from fire and add one-third tablespoon granulated 
gelatine soaked in one and one-half tablespoons water. 
Let it get cold but not set. Season highly, with salt, cay- 



54 



SALADS AND SANDWICHES 



enne and lemon juice, two small cups of cold flaked fish ; 
add to the prepared mixture half a cup of cream, 
whipped. Turn into individual molds and chill. Serve 
in nests of lettuce leaves with a small spoonful of may- 
onnaise and a garnish of triangles of lemon and stars of 
pickled beets. M. H. P. 

Grape Fruit and English Walnut Salad. 

Take out the sections, being careful to remove all the 
w T hite, bitter skins. To 1 qt. grape fruit, after it is pre- 
pared, add 1 pt. of English walnuts. 

Serve with lettuce and a French dressing made of 
lemon in the proportion of 3 tablespoons of oil to 1 of 
lemon juice. 

Vegetable Salad. 
Four large tomatoes, 2 medium sized cucumbers and 
1 bunch of young onions ; slice all and mix together. 
Cover thoroughly with French dressing and serve very 
cold on lettuce or endive. 

Asparagus Salad. 

Boiled asparagus is frequently served cold on lettuce 
with a plain French salad dressing. 

Banana Salad. 

Have ready one cup full of ground nut meats. Either 
peanuts or English walnuts are good. Peel six firm 
bananas. Eoll in the ground nut meats, place on lettuce 
leaves and dress with a mayonnaise dressing, or, have nut 
meats ready and then peel six firm bananas; roll the 
bananas in mayonnaise dressing and then roll in nut 
meats, serving on lettuce leaves. 

MRS. WM. E. HILL. 

■ Potato Salad. 

Boil six large potatoes, chop a coffee-cupful of celery 
very fine, using only the white stalks. Fill the salal 
bowl with alternate layers of potato, sliced very thin, the 
chopped celery and dressing. To make the dressing, take 
3 eggs, 1 tablespoon each of sugar, oil and salt, a scant 



SALADS AND SANDWICHES 



55 



tablespoonful of mustard, a cup of milk and 1 of vinegar 
Stir oil, salt, mustard and sugar in a bowl until smooth, 
add the eggs and beat well ; then add the vinegar and 
finally the milk. Put the bowl in a basin of boiling 
water and cook until it thickens like custard. 

MISS MARIE JONES. 

Tomato Salad. 

Slice firm ripe tomatoes, over which put French 
dressing, made thick with finely chopped onion and pars 
ley. MRS. J. K. WAGNER. 

Cherry Salad. 

Use large black or sweet white cherries. Remove 
pits carefully and in their place put a whole hazelnut or 
half pecan nut. Serve on lettuce with mayonnaise dress- 
ing, or French dressing. 

MRS. JOSEPH H. BROWN. 

Sweet Bread Salad. 

In preparing salad for six persons cook one pair of 
sweetbreads in water to which is added a slice of onion 
and a half teaspoonful of salt. After simmering for 
twenty minutes drop in cold water until chilled, dry and 
dice with a silver knife. Pare two cucumbers, dice them 
and let drain. Whip one cupful of thick sweet cream to 
a solid froth. Gradually beat in two tablespoonfuls of 
lemon juice, adding salt and cayenne to season and one 
tablespoonful of thick mayonnaise. Mix meat, cucum 
bers and half of the dressing, using the remainder of the 
latter for garnishing. Serve in cups made of blanched 
lettuce leaves. Pass cheese straws with the salad. 

M. EL P. 

Fruit Salad. 

3 Greening or Northern Spy apples, 
3 oranges, 
3 bananas, 



56 



SALADS AND SANDWICHES 



1 can sliced pineapple, 
y 2 pound white grapes, 
1 cup nut meats. 
Cut fruit in small pieces, add y 2 cup sugar and let 
stand until ready to serve; pour off juice that forms and 
add 1 cup salad dressing and 1 cup of cream, whipped. 

MRS. FRANK W. RUSSELL. 

Shrimp Salad. 

To 1 pt. of shrimps, add 4 hard boiled eggs, 4 small 
cucumber pickles, cut in thin slices, and as many olives 
cut in bits; break shrimps into small pieces, mix all well, 
place on lettuce leaves, and pour over mayonnaise dress- 
ing. Garnish with hard boiled eggs, cut into quarters. 

MRS. H. F. BADGER. 

Salad Dressing. 

Five volks, 

1 tablespoon salt. 

y 2 tablespoon mustard, 

Pinch of red pepper and paprika, 

1 tablespoon sugar, 

2 tablespoons flour, 
Y 2 cup vinegar, 

1 cup milk, 

1 lump butter. 

Mix drv ingredients. Scald milk, add flour and 
yolks. ESTHER G. TYLOR, 

Mayonnaise Dressing. 

2 tsp. mustard, 
1 tsp. salt, 

Pinch cayenne pepper, 
Butter size of an egg, 
4 eggs, 

1-3 cup vinegar and fill it up with water. 
Stir mustard, salt, pepper and butter together, add 
yolks of eggs, vinegar, and the whites slightly beaten 



SALADS AND SANDWICHES 



57 



Cook in double boiler until thick, then whip with egg 
beater. When used, thin with whipped cream. 

MRS. J. DAVIDSON BURNS. 

Mayonnaise Dressing. (Oil.) 
Chill all materials thoroughly. Place the mixing 
bowl in a pan of ice water, especially if the room be 
warm. If this is done, mayonnaise will curdle but sel- 
dom, if at all. To the yolk of an egg add a pinch of cay- 
enne and one-half teaspoon each of salt, sugar, and mus- 
tard. With a Dover egg beater, beat into this one cup 
of olive oil, drop by drop, and two tablespoons of lemon 
juice, the same way. If in spite of care it curdles, chill 
thoroughly by putting as large a piece of ice into the bowl 
as possible. Take out as soon as chilled, and beat again. 
Before using add whipped cream. 

French Salad Dressing. 
3 tbsp. of oil, 
1 of vinegar, 

1 saltspoon of salt, 

y 2 a saltspoon of pepper. 
Put the salt and pepper in a cup and add 1 tbsp. of 
oil. When thoroughly mixed add remainder of the oil 
and the vinegar. If flavor of onion is liked, 2 or 3 drops 
of onion juice can be added. Also, tarragon vinegar or 
lemon juice may be substituted for the vinegar. Beat 
thoroughly with Dover egg beater. M. H. P. 

Aspic Jelly. 

V/ 2 pts. clear stock, (beef, chicken or veal), 

Y 2 box gelatine, 

White of 1 egg, 

% cup cold water, 

Salt, 

2 cloves, 

1 sliced onion, 
12 pepper corns, 
1 stalk celery. 
Soak gelatine 2 hours in the V 2 cup cold water. Then 



58 



SALADS AND SANDWICHES 



put on stove with other ingredients, the white of the egg 
being beaten with 1 spoonful of the cold stock. Let come 
to a boil and set back on stove, where it will just simmer 
for 20 minutes. Strain through a napkin; turn into a 
dish and put awav to harden. When cold, skim off all the 
fat. MBS. A. K. EDWARDS. 

Olive Sandwiches. 
Scald stone and chop to a fine pulp one dozen large 
olives. Drain as dry as possible, mix with y 2 a cup of 
mavonnaise dressing and use as filling; between thin slices 
of white bread. MBS. GEOBGE McDONALD. 

Peanut Sandwiches. (No. 1.) 
Chop freshly roasted peanuts very fine; then pound 
them in a mortar until smooth ; season with salt and 
moisten with thick cream. 

Peanut Sandwiches. (No. 2.) 
Mix the prepared peanuts with mayonnaise dressing. 
Butter thin slices of bread; spread one slice with the 
peanut mixture, the other with shredded lettuce and press 
the two together. 

WILLIAMINA H. DeYOE. 

Sandwiches. 

Cucumbers make an excellent filling. Peel, chill, 
dry and chop fine. Press out all the liquid possible ov 
the bread will become soaked with the juice. Put a let- 
tuce leaf on a buttered slice of bread ; spread it with the 
minced cucumber ; spread that with mayonnaise and cover 
with another thin buttered slice. Salt should not be for- 
gotten. 

Nasturtiums flowers are a spicy filling for thin sand- 
wiches. Spread a little mavonnaise dressing on each. 

WILLIAMINA H. DeYOE. 

Cavaire Sandwich Rolls. 

To each two tablespoons of cavaire, add ten drops of 
onion juice, a few drops of lemon juice, and mix thor- 
oughly together. 

Bemove the crust from a fresh, moist loaf of bread, 



SALADS AND SANDWICHES 



59 



cut in thin slices; spread each slice very delicately with 
butter and the cavaire mixture ; roll up in form of a roll, 
and tie with ribbon one-fourth of an inch wide, or pin 
with a Chinese toothpick. 

The bread should not be more than twelve hours old. 

If the bread is not sufficiently moist to roll, wrap the 
loaf when taken from the oven in a damp cloth and then 
in a drv one, and keep in this wav until ready to use. 

WILLI AMINA H. DeYOE. 

Green Pepper Sandwiches. 
Tak » 3 green peppers and 3 or 4 little spring onions 
and ch p as fine as possible. Spread a very little bit with 
a spri \kling of salt on the buttered bread; then spread 
mavonnaise dressing over that. The pepper seeds are to 
be taken out. MRS. W. S. DEWING. 

Sardines for Sandwiches. 

Drain sardines from oil, remove skin (by rubbing 
from tail to head), and bone. 

ROSE B. NISBET. 

Prussian Sandwich. 
Spread wafers with thin slices of cream cheese; cover 
with chopped olives, mixed with mayonnaise. Place a 
wafer over each and press together. 

MRS. F. PAGENSTECHER. 

Nut Sandwich. 

Mix equal parts of grated Swiss cheese and chopped 
English walnut meats; season with salt and cayenne. 
Spread between thin slices of bread, slightly buttered. 

MRS. F. PAGENSTECHER. 

Egg Sandwich. 

Chop finely the whites of hard boiled eggs, force the 
yolks through a sieve or potato ricer; mix the yolks and 
whites; season with salt and pepper; moisten with may 
onnaise or cream salad dressing. 

MRS. J. F. OOWGILL. 



MEAT, GAME AND FISH SAUCES. 



Tomato Sauce. 

To serve with hot boiled tongue : 
1 pt. stewed tomatoes, 
1 sliced onion, 
1 bay leaf, 
1 sprig of parsley, 
1 tablespoon of butter, 

1 tablespoon of flour, 
Salt and pepper. 

Cook tomatoes, onion, bay leaf and parsley 15 min- 
utes, then strain. Melt butter, add flour and while cook- 
ing, add tomatoes slowly. Cook until smooth and glossy. 

If tomatoes are very acid, add a speck of soda. 

MRS. A. K. EDWARDS. 

Bread Sauce for Game. 

2 cupfuls of milk, 

1 cupful of dried bread crumbs, 
14 of an onion, 

2 tablespoonfuls of butter. 
Dash of salt and pepper. 

Dry the bread in a warm oven, and roll into rather 
coarse crumbs. Sift ; and put the fine crumbs which come 
through, about 1-3 of a cupful, on to boil with the milk 
and onion. Boil ten minutes, and add a tablespoonful of 
butter and the seasoning. Skim out the onion. Fry the 
coarse crumbs a light brown in the remaining butter. Stir 
over a hot fire two minutes; take care not to burn. 
Cover breasts of birds with these and serve sauce poured 
around the birds. 

Port Wine Sauce for Game. 

y 2 tumbler of currant jelly, 
y 2 tumbler of port wine, 



MEAT, GAME AND FISH SAUCES 



61 



y 2 tumbler of stock, 

y 2 teaspoonful of salt, 

2 tablespoonfuls of lemon juice, 

4 cloves and a speck of cayenne. 
Simmer the cloves and stock together half an hour. 
Strain on the other ingredients, and let all melt together. 
Part of the gravy from the game may be added to it. 

Maitre d' Hotel Butter. 

In one cupful of good butter work one tablespoonful 
of lemon juice and two tablespoonfuls of finely chopped 
parsley, with a little salt and white pepper. 

Pack into a small jar ; cover and keep in a cool place 
It is useful to put on chops, steaks, cutlets, or with 
potatoes. 

Orange Sauce (for Cold Meats.) 

Rub the rind of two sweet oranges upon three or four 
lumps of sugar. Mix with them a wineglassful of port, 
or claret, a quarter of a pint of dissolved red currant 
jelly, a teaspoonful of mixed mustard, a pinch of cayenne, 
and two tablespoonfuls of thin strips of orange rind. This 
sauce, if bottled and corked, will keep for some time. 
Time, five or six minutes to dissolve the jelly. (Very 
nice). 

Olive Sauce. 

Soat one and one-half dozen Queen olives in hot 
water for 20 minutes. Put into a sauce pan one table- 
spoonful of butter, and when it is melted add one table- 
spoonful each of chopped carrot and onion. When they 
are lightly browned, stir in a heaping tablespoonful of 
flour, and keep stirring until all are thoroughly browned. 
Then gradually add one and one-half cupfuls of brown 
stock, a blade of mace, one clove, a bay leaf, and salt and 
pepper. Cover and let the sauce simmer for twenty min- 
utes. Meanwhile pare each olive from the stone in one 
long, spiral piece. Let the olives boil in a little water ten 



62 



MEAT, GAME AND FISH SAUCES 



minutes ; then drain them and drop them into the strained 
sauce. Heat it to boiling point and serve. 

This sauce is good for roast duck, beeksteak and 
many entrees. 

Mint Jelly to Serve With Spring Lamb. 

Wash and dry two bunches of mint and steep in 1 pt 
boiling water. Soak 1 box Knox gelatine in % pt. cold 
water until soft. Add the juice of 2 lemons, 1 cup sugar : 
pour over this the boiling mint water. Stir until thor- 
oughly dissolved. Strain and turn into molds. It taken 
at least 4 or 5 hours to form, and it is a good plan to make 
jellv the dav before. A little fresh mint as a garnish im- 
proves the dish. MRS. JOSEPH H. BROWN. 

Mint Jelly Sandwich. 

For serving with a lamb entree instead of a mint 
sandwich. Bread may be spread with butter, and then ; 
on one slice of each sandwich spread a thin layer of mint 
jelly. This is rather more delicate than the sandw'ch 
made bv adding chopped mint kaves to the butter. 

M. H. P. 

White Sauce. 

1 tablespoon of butter, 

2 tablespoon of flour, 

1 cup of milk. 

Cream butter and flour. Stir milk in slowly. Salt 
and pepper to taste. To 3 lbs. of veal make 4 times this 
amount for croquettes. 

MRS. A. K. EDWARDS. 

Mixed Mustard. 

(Use Colinan's mustard; comes in tin boxes). 

2 heaping tsp. mustard. 

Pour enough boiling water to make smooth. Rub 
in 1 even tsp. of sugar, 1 of butter, a little salt, 3 tbsp. vin- 
egar, and if too thick put in a little more water. Cook 
until it thickens up well. MRS. W. H. BROWN. 



MEAT, GAME AND FISH SAUCES 



63 



Hollandaise Sauce, 

Half a teacupful of butter, the juice of half a lemon, 
the yolks of two eggs, a speck of cayenne, half a cupfui 
of boiling water, half a teaspoonful of salt. Beat the 
butter to a cream; then add the yolks, one by one, the 
lemon juice, pepper and salt. Place the bowl in which 
these are mixed in a saucepan of boiling water. Beat 
with an egg beater until the sauce begins to thicken, add 
the boiling water, beating all the time. When like a 
soft custard it is done. The sauce should be poured 
around meat or fish when it is on the platter. 



ENTREES AND CHEESE. 



Bread and Milk Omelet. 
Into a large coffee cup, break pieces of slightly stale 
baker's bread till lightly filled, then pour on ssweo+ milk, 
as much as it will hold, and leave it a few minutes to 
soak. Break 3 eggs into a bowl ; beat lightly ; add bread 
and milk, mixing smooth with the back of a spoon; slight 
seasoning of salt. Put one tablespoon of butter in a hot 
frying pan, and when it melts turn in the omeleL As 
soon as it begins to set, place the pan in the oven to fin- 
ish the cooking. Have ready 1 cupful of any cold meat, 
finely chopped, well seasoned, moistened with gravy ; r 
water, and heated. Take pan from the oven and place on 
front of range. While the omelet browns, spread one- 
half of it with the hot meat. Turn the other half over 
upon it with a broad bladed knife; slip upon a hci platter 
and serve at once. FLORENCE B. WATTLES. 

Curried Eggs. 
Boil Y2 doz. eggs until the yolks are well done; re- 
move the shells and halve the eggs. Make a rich cream 
sauce, adding to it 1 tsp. of curry powder. Pour over 
eggs in a baking dish and set in the oven until lightly 
browned. A little onion juice mav be added to the cream 
sauce, ELIZABETH Y. IRISH. 

Creamed Eggs. 
6 hard boiled eggs. 
y 2 pt. milk. 

1 rounding tablespoon butter. 
1 rounding tablespoon flour. 
Level tablespoon chopped parsley. 
y 2 teaspoon salt and a little white pepper. 
Quarter the eggs; be careful not to loosen the yolks 
from the whites. Place butter over fire; add flour and 
milk and salt and eggs. Do not stir. Add parslev. 

MRS. C. C. PACKARD. 



ENTREES AND CHEESE 



65 



A Luncheon, or Supper Dish. 

Of Baker's bread cut slices thicker than to serve at 
table; toast a nice ~broicn, and butter on both sides; line 
a pudding baking dish, bottom and sides, then take 1 qt. 
of good milk, 4 eggs well beaten, a pinch of salt. Stir to- 
gether and pour into the dish over the bread, and place a 
layer of buttered toast over the top. Then place in heated 
oven just long enough to set the eggs. 

MRS. C. A. VAN DEUSEN. 

Earn Puff. 

Scald 1 pt. of milk in double boiler, add % cup butter. 
When melted, add a smooth thickening made of 1 cup 
sifted flour, mixed with cold milk. Stir until smooth. 
Take from fire; let cool, then add the well beaten yolks of 
eight eggs. Then fold in the whites well beaten, salt, iy 2 
cups finelv chopped ham. Bake in dish standing in a pan 
of water/ MRS. W. H. BROWN. 

Hash. 

Cook one half a minced onion in a tablespoon *ul of 
butter in a frying pan, and stir into it equal parts of 
chopped beef, corned or fresh, and potato, boiled .:nd 
chopped. Moisten with gravy or soup stock. Season with 
celery salt and pepper, and add a teaspoonful of Worces- 
tershire sauce and serve hot. 

WINIFRED CLARK 

Egg Cutlets. 

3 hard boiled eggs, chopped, not fine, 
1 cup milk, 

Half teaspoon onion juice, 

14 teaspoon pepper ; salt to taste, 

1 tablespoon chopped parsley, 
Rub to a paste: 2 heaping tablespoons flour, 1 heap- 
ing tablespoon butter, add milk, beat for a minute, ndd 
eggs, etc. 



66 



ENTREES AND CHEESE 



Spread on a greased platter half inch deep. Put on 
ice. Make into cutlets. Dip in egg and bread crumbs, 
fry, and serve with cream sauce and peas. 

MRS. GEORGE McDONALD 

Chicken Sentinel. 

2 cups cold shredded chicken, 

V-k g^en pepper, 

1 teaspoonful of salt, 

14 ripe red pepper, 

1 hard boiled egg, chopped. 

Mix with rich cream sauce, and put in baking dish. 
Cover with mashed potato, beaten light, with butter, 
cream, and white of egg. Brown in oven. Serve with 
poached eggs on top from which the whites have been 
trimmed. BERTHA FLEMING GEILFUSS. 

Eggs, with Cheese. 

5 eggs, 

2 heaping tbsp. dry grated cheese, 
Parmesan is good for this, 

1 tbsp. butter, 

Half teaspoonful salt, 

A dash of cayenne pepper. 
Beat the eggs light; add the cheese, the salt and pep- 
per. Have the butter melted in the blazer; turn in the 
eggs, and stir until thick and smooth. Serve on toast or 
crackers HELEN A. SEEKING 

Cheese Ramekins. 

Put one cup of bread crumbs and one gill of milk on 
the fire to boil. Then put in four teaspoons of grated 
cheese, a little piece of butter, and salt and pepper. Stir 
till cheese is dissolved, then remove from fire. Bear two 
eggs, yolks and whites separately. Stir the yolks into 
the mixture, then the whites. Bake about fifteen min- 
utes. MRS. W. A. COLEMAN. 



ENTREES AND CHEESE 



67 



Cheese Omelet. 

Four four persons : 

4 eggs, beaten separately, 

2 tbsp. of grated cheese, 

y 2 tsp. salt, 

*4 tsp. red pepper, 

1 cup milk. 

Mix eggs after they are thoroughly beaten, sprink- 
ling in the cheese as you mix. Add salt and pepper m 
same way; then milk, and bake in very hot oven in a but- 
tered pudding dish for 15 minutes. 

ELIZABETH V. IRISH. 

Cheese Balls, with Nuts. 

Take one package of Philadelphia cream cheese, roll 
into balls size of large marble; press between halves of 
English walnuts. Nice to serve with a salad. 

ROSE B. NISBET. 

Cheese is used to call forth the juices of the stomach 
and get it ready for food. It also takes the taste of oMter 
dishes from the mouth. 

ROSE B. NISBET. 
Cheese Balls. 

Take Neuchatel or Philadelphia cream cheese mix 
with a little sweet cream if not moist enouglr, salt and 
add chopped hickory nut meats or English walnuts Roll 
in small balls, and just before serving roll in parsley chop- 
ped verv fine. To be served with salad. 

MRS. C. W DEWING 

Cheese Balls. 

Whip white of one egg very stiff, add a pinch euch of 
salt, red pepper and dry mustard; add sufficient gratei 
cheese to make into little balls. Fry a golden brown, in 
hot deep lard, and serve at once with salad. 

MRS. GEORGE McDONALI). 



68 



ENTREES AND CHEESE 



Cheese Straw*. 

% cup of butter, 
14 cup lard, 
1 cup flour, 

cup cold water. 
Mix as for pie-crust, and then add 2 cups of grated 
cheese, seasoned with red pepper and salt to tast? Mix 
well, roll out thin, and cut in narrow strips; bakr- in a 
quick oven. HELEN B. PATTISON. 

Tinibale Shells. 

Mix % of a cup of flour with y 2 teaspoon of .salt ; add 
2-3 cup of milk and one egg, well beaten; when very 
smooth, add one tablespoon of oil; dip hot timbale iron in 
this batter, and fry the mixture which clings to the iron 
in hot lard. 

To Clean Sweetbreads. 

Carefully pull off all the tough and fibrous skin. 
Place them in a dish of cold water for ten minutes or 
more, and then they are ready to be boiled. They must 
always be boiled twenty minutes, no matter what the 
mode of cooking is to be. 

Chicken TerrxpVn 

Boil one large chicken until tender; cut into small 
pieces, as for salad, using the white meat only. Melt in a 
double boiler half of a pound of butter, adding to it 3 ta- 
blespoons of flour. To this add 1 quart of hot cream, 
gradually. Then stir in the chicken and mashed yolks 
of 3 hard boiled eggs. Add red pepper to taste; the 
whites of the eggs, chopped fine, and three or four truffles, 
chopped fine, or just sliced. Add just before serving a 
half tumbler of sherrv wine. 

MRS. A. C. WORTLEY. 

Creamed Chicken. 

One chicken of 4% lt> s - or two of 3 lbs. each, two 
sweetbreads, one can mushrooms. Boil chicken and 



ENTREES AND CHEESE 



69 



sweetbreads; when cold, cut up as for salad; cut mush- 
rooms in four pieces. 

In double boiler, put one quart cream; take four 
large tablespoons butter, melt and stir in five even table- 
spoons flour, add this to cream when hot, stirring until it 
thickens; flavor with one small teaspoon grated onion, 
little nutmeg, red pepper and salt. Put chicken and in- 
gredients together, then add sweetbreads and mushrooms : 
put into baking dish and bake 20 minutes. Serves 16 per- 
sons. MRS. R. ARTHUR STONE 

Cream Sweetbread. 

Always get calves sweetbreads ; put in cold salt water 
and soak 1 hour. Then pour boiling water over them and 
boil about 20 minutes. Put again in cold water for 5 
minutes and remove all the skin. Cut or pick into small 
pieces; make a cream sauce and stir them into it. Sea- 
son to taste. Pour into shells ; sprinkle with crumbs : put 
a small piece of butter on each. Bake until brown Use 
porcelain or granite to cook in, and a silver knife to cut 
them with. — L. N. Cook Book. 

Meat Loaf. 

Three pounds of beefsteak or veal, chopped fine, 3 
eggs, 6 rolled crackers; season with salt, pepper, and 
butter. Make into a roll; put in a pan with a little hot 
water, and bake 1% hours; baste often while baking. 
Slice cold for tea. MRS. H. F. SEVERENS. 

Meat Souffle. 

A splendid way to use scraps of cold beef, ham or 
fowl, which have been boiled, fried, or roasted. Make 1 
cup of cream sauce, as for croquettes or macaroni ; season 
with pepper, salt, and 1 teaspoonful of chopped parsley, 
or celery tops and 1 ounce of chopped onion. Stir into 
this sauce 1 cup of chopped meat or fowl ; when well 
mixed, add the beaten yolks of 2 eggs; cook one minute 
and set away to cool ; then stir in the whites, beaten to a 



70 



ENTREES AND CHEESE 



stiff froth; bake in a buttered pudding dish 20 minutes. 
Serve plain for tea, or with mushroom dressing for din- 
ner. — Taken from Old Book. 

Curry of Meat. 

Take pieces of any tender cooked meat, steak or cold 
lamb, mutton, or veal; cut in small pieces, and put in a 
frying pan with about a tablespoon of butter. Stir until 
thoroughly heated, then add a tablespoon of flour; stir 
until smooth, then add a scant teacup of hot water, salt 
and pepper to taste, and add about half a teaspoon of 
currie powder ; let it simmer about ten minutes, then add 
six drops of "kitchen boquet," and serve hot. 

MRS. CHAS. A. PECK. 

Fried Oysters. 

Take large oysters, dip in flour, then egg, then 
cracker. Fry in plentv of lard and butter. 

MRS. ARNOLD. 

Chicken for Supper. 

Boil two chickens in as little water as possible, until 
the meat separates easily from the bones ; pick it all off, 
cut it rather fine, and season it well with pepper and salt, 
Now put in a mold (a bowl or oval pan will answer) some 
slices of hard boiled eggs, then a layer of chicken, next 
more eggs, (always putting the best slices of egg at the 
sides and bottom of the mold, and the broken pieces 
through the chicken). Boil down the water in which the 
chicken was boiled, until there is a pint left, adding to it 
when done a large pinch of gelatine which has been dis- 
solved in a little cold water. Season this gracy with 
butter, pepper and salt, and pour it over the chicken. It 
will sink through, forming a jelly around it. Let it stand 
on ice until perfectly cold ; turn it out on a dish and gar- 
nish with bleached celery leaves. It is to be sliced at 
table. Delicious served with cucumber dressing. 

MRS. L. C. CHAPIN. 



ENTREES AND CHEESE 



71 



Eggs Benedictine. 

Poach eggs and lay on thin slices of toast; seasor 
with salt ? pepper and butter. Serve with a cream dressing, 
the same as you make for Lobster Newberg, adding one 
tablespoon of Benedictine instead of sherry. 

MRS. CHAS. BUSH. 



BREAD, HOT BREADS, ETC. 

Bread Made in the Bread Maker. 
3 qts. and y 2 pt. of sifted flour — (measure after 

sifting). 

1 pint milk, 

1 pint water, 

1 tablespoon lard, 

1 tablespoon salt, 

3 tablespoons sugar, 

1 Fleiscliman's compressed yeast cake. 
Scald the milk ; into it put salt, sugar and lard. Add 
warm water, and set this all to one side to dissolve and 
cool. When luke warm, take out one-half cup of mixture, 
and in this liquid, thoroughly dissolve the yeast cake. 
Turn all the liquids in the bread maker first, then add 
flour, and turn the crank from three to five minutes. Re- 
move crank, put on cover, and cover warm all over. Set 
away in a warm place and leave until morning. 

In the morning turn dough out on floured board, cut 
in three equal pieces, and put in greased bread pans. Let 
rise to the top of pan, and then bake one hour. 

This recipe calls for a Universal Bread Maker and Al- 
bion Winter Wheat Flour. Other flour can be used, but 
the quantitv would need varying. 

MRS." FRANK COWLBECK. 

Yeast Bread. 

5y 2 cups water, luke warm, 
1 tablespoon lard, 

1 tablespoon salt, 

2 tablespoons sugar, 
1 yeast cake. 

If Magic or Yeast Foam is used, set sponge over 
night, knead in the morning; let stand until light; make 
into loaves; when light enough, bake three-quarters of an 



BREAD, HOT BREADS, ETC. 



73 



liour in moderate oven. If Compressed yeast is used, mix: 
in morning. This will make 5 loaves. 

MRS. W. L. BROWNELL. 

Baking Powder Biscuits. 

4 cups flour, 
1/2 cup butter, 
1 teaspoon salt, 

3 scant teaspoons baking powder. 
Sift baking powder in flour ; have butter warm ; add 
milk enough to make a soft dough ; pat it with the hands ; 
do not use rolling pin. Do not let biscuits touch each 
other. Bake in hot oven twenty minutes. 

MRS. FRANK W. RUSSELL. 

Bread Sticks. 

1 quart of flour, 

1 large tablespoon butter, 

1 teaspoon of salt, 

1 pint of milk warmed, 

Whites of three (3) eggs, 

1 large tablespoon of sugar, 
% yeast cake, dissolved in a little warm water. 
Whip eggs, and melt butter. 

MRS. JAMES DEWING. 

Raised Biscuits. 

Make a sponge of 1 pt. of flour, 

y 2 pt. of tepid water, 

% cake of Compressed yeast. 
Add to this a large cupful of lard and butter, which 
melt and pour into batter, and beat well; also one egg 
and two tablespoons of sugar, beaten together. 

Two teaspoonfuls of salt. Add enough flour to make 
a soft dough; knead well; put in pan to raise and when 
light, either roll or work into cakes, and let rise again. 
Bake in moderate oven. This quantity will make three 
dozen or more. MRS. ANNA ALLEY. 



74 



BREAD, HOT BREADS, ETC. 



Swedish Rolls, 

Scald 1 pint of milk; pour over y 2 cup of butter, V2 
cup sugar, and 1 teaspoon of salt. When cool, add 1 
Fleiscknian's yeast cake, which has been dissolved in a 
small quantity of luke warm water. Then add two well 
beaten eggs, iy 2 doz. cardamon seeds, ground fine, and 
between five and six cups of flour; knead. Let rise over 
night; knead again; shape and let rise in tins. Bake 20 
minutes. MRS. CHARLES BUSH. 

Brown Bread. 

2 cups sweet milk (or sour), 

1 teaspoon soda, 

2 cups Graham flour, 
1 cup white flour, 
Molasses to taste, 

A pinch of salt. 
When using sour milk, make a thicker batter than 
with sweet. MRS. G. S. HARRINGTON. 

Brown Bread. 

1 cup sour milk, 

2 cups graham flour, 
% cup wheat flour, 
Y 2 cup molasses, . 

1 tablespoonful brown sugar, 
Half teaspoonful salt, 

1 large teaspoonful soda. 

Steam two hours. MRS. RALPH McCOY. 

Brown Bread. 

2 eggs, 

1 tablespoon brown sugar, 
1 teaspoon salt, 

1 teaspoon soda, dissolved in hot water, 
y 2 cup molasses, 
1V 2 cup sour milk, 
Butter size of a walnut, 



BREAD, HOT BREADS, ETC. 



75 



Graham and white flour, half and half. 
Put flour in carefully. About iy 2 cups of each, 

MRS. FRANK A. NASON. 

Brown Bread. 

y 2 cup molasses, 

iy 2 cup sour milk, 

3 cups sifted graham flour, 

1 teaspoon soda (heaping), 

Salt. MRS. H. C, BRUCE. 

Steamed Brown Bread. 

1 cup sour milk, 

Scant half cup molasses, 

2 tablespoons brown sugar, 
1 teaspoon salt, 

1 large teaspoon soda, 

2 cups Graham flour, 
% cup wheat flour. 

Steam two and a half hours, then bake half an hour, 
a slow oven. Use coffee cup in measuring. 

MRS. CHAS. A. PECK. 

Brown Bread. 

3 cups whole wheat flour, 
1 cup white flour, 

V-2 cup sugar, 
y 2 cup molasses, 
1 tablespoon lard, 

4 cups buttermilk, 

4 teaspoons salaratus, 

1 teaspoon salt. 

Bake in slow oxen; 1 • > cup of raisins improves it. 

MRS. M. B; WESTNEDGE. 

Short Cake. 

2 cups flour, 

*> teaspoons baking powder, 



76 



BREAD, HOT BREADS, ETC. 



y 2 cup butter. 
Mix with sweet milk; roll in two sheets and butter 
before putting together. Bake in biscuit tins. 

MKS. W. S. DEWING. 

Cinnamon Bread. 

In the morning take a pt. of bread dough ; add to this 
2 tbsp. sugar, yolks 2 eggs, 1 tbsp. of butter, 3 tbsp. of 
milk ; add flour, and let it rise to twice its size. Then roll 
out and put in a buttered tin. Spread with melted buttei 
and a cup of brown sugar; sprinkle well with ground 
cinnamon. ROSE B. NISBET. 

Corn Bread — (Hoosier). 

Beat 2 eggs very light ; mix with 1 pt. of sour milk ; 
add teaspoonful soda; 1 pt. corn meal; 1 tablespoonful 
melted butter. ROSE B. NISBET. 

Corn Bread. 

1 cup sifted flour, 

1 cup yellow meal, 

Y 2 cup granulated sugar, 
Salt, 

2 heaping teaspoonfuls baking powder, mixed 
through flour, etc., very thoroughly, 

2 eggs, broken in cups. 
Stir with fork enough to break yolk ; finish filling this 
cup with sweet milk; stir this into the flour, etc. Melt 
piece of butter size of large egg (hen's) ; add this last. 
Mix thoroughly; that is, enough to blend all the ingre- 
dients. Bake in slow oven, as corn meal burns easily. 

DR. CLARA DARR, Portland, Oregon." 

Corn Cake. 

2 cups of flour (pastry), 
% cup corn meal, 

Y 2 cup of sugar, 

3 teaspoonfuls Brown's Brownie Baking Powder, 



BREAD HOT BREADS, ETC. 



77 



2 eggs, 

1 tablespoonful butter (melted), 
A pinch of salt. 
Mix all dry ingredients together first, and then add 
milk enough to make the consistency of cake batter. Ix 
will take about one cup of milk. 

MRS. DENNISON BROWN. 

Beaten Biscuits. 

3 pts. flour, 

1 large granite spoonful of lard, 

1 teaspoon salt. 
Rub lard into flour until well mixed. Take % pt. of 
water and stir in quickly with the hand, until it is a stiff 
dough; beat it until it is smooth (% an hour), with the 
rolling pin; divide into small pieces, with a knife, and 
work into biscuits with the hand. Roll each piece % inch 
thick; make prints of thumb in the center. Prick with 
a fork. Bake in quick oven % of an hour. 

ROSE B. NISBET. 

Spanish Buns. 

1 whole egg, 
Yolks of two eggs, 
% of a cup of butter, 

2 cups of light brown sugar, 
1 cup of sweet milk, 

3 teaspoons of baking powder, 
1 tablespoon of spices, 

Enough flour to make quite thick. 
Bake in patty pans. Frost with whites of 2 eggs, 
brown sugar and 1 teaspoon of cinnamon. 

MRS. C. W. WILSON. 

Pulled Bread. 
Fresh bread dough, made into straids and baked like 
ordinary bread. When cool, it is torn apart into irregu- 
lar peices; returned to the oven and baked fifteen or 
twenty minutes, until crisp. To be served hot. 

JULIET SEBRTNG HUNTER. 



78 



BREAD, HOT BREADS, ETC. 



Virginia Spoon Bread. 

3 tbsp. sifted corn meal, 
3 eggs, well beaten, 
1 small tsp. soda, 
1 pt. sour milk, 

Or 1 teaspoonful baking powder. 
1 pt. sweet milk, 
1 tbsp. butter, 
1 tsp. salt. 

Beat the egg; add y 2 milk, then meal. Dissolve soda 
in boiling water, (% cup) ; stir well and add remainder 
of milk with the butter. Bake in quick oven y 2 hour. 

ELISABETH V. IRISH. 



Muffins. 

. 1 egg, 

1 tablespoonful sugar, 
1 cup sweet milk, 
iy 2 cups flour, 

3 tablespoonfuls melted butter. 
Bake fifteen minutes. 

MRS. ED. CHASE. 

Baked Brown Bread. 

y 2 cup of brown sugar, 
Butter size of an egg, 

1 egg, 

2 tablespoonfuls inolasses, 

2 cups of sour milk, 

1 large teaspoonful soda, 
Pinch of salt, 

3 cups Graham flour, 
y 2 cup corn meal, 

2 cups white flour, mixed. 
Bake about thirty minutes. 

MRS. ED. CHASE. 



BREAD, HOT BREADS, ETC. 



79 



Blueberry Muffins. 

1 quart box berries, 
iy 2 cups sweet milk, 

1 cup sugar, 

2 eggs, 

1 tablespoonful of melted butter, 
A little salt, 

Flour enough to make quite a thick muffin batter. 
Bake in a very hot oven. 

MISS HELEN SNOOK. 



Bye Muffins. 

1 pint sour milk, 

1 small teaspoon ful soda, 

y 2 cup butter, 

4 eggs, 

Half cup brown sugar, 
1 cup white flour. 
When mixed, add enough rye flour to make it stiff 
and drop from spoon into tins. 

MRS. GEORGE McDOXALD. 



Breakfast Muffins. 

Fill muffin pans half full of the light sponge, which 
has been set the night before. Bake about 20 minutes in 
a quick oven. SUSAN J. COBB. 



Waffles, 

1 pint flour, sifted, 
1 pint milk, 
Pinch salt, 
1 cup melted butter, 
3 eggs, beaten separately, 
Add yolks, then whites, 
Last of all, 1 teaspoon baking powder. 
Beat vigorously and serve with melted butter. 

MRS. F. F. ROWE. 



80 



BREAD, HOT BREADS, ETC. 



Waffles. 

The yolks of three eggs, 
1 quart of sweet milk, 
y 2 cup of melted butter, 

1 heaping teaspoonful of baking powder. 
Then add the whites of the eggs and flour enough to 

make a thin batter. M. H. DeYOE. 

Southern Waffles. 

Sift 1 pint of flour with 1 teaspoon of salt and add 
1 pint thick sour milk; 1 tablespoonful of sour cream is 
an improvement. Beat long and hard till very smooth; 
then add 2 tablespoons of melted lard, and 1 well-beaten 
egg and beat again. Just before frying, add 1 teaspoon 
of soda, dissolved in warm water; the irons should be 
very hot and well greased. Serve w^ith maple svrup. 

FLORENCE S. WATTLES. 

Wheat Gems. 

2 cups flour, 

2 teaspoons baking powder, 
1 cup sweet milk, 
Pinch of salt, 

1 egg, 

Nearly y 2 cup butter. 
Put in gem-irons and bake in hot oven. 

MARIA H. DeYOE. 

Gems. 

2 cups sifted flour, 

2 slightly rounding teaspoonfuls baking powder, 
Scant teaspoon salt. 
Sift all together. 
iy 8 cup milk. 

Pour at once into the drv ingredients. Bake 15 min- 
utes. MRS. C C. PACKARD. 



BREAD, HOT BREADS, ETC. 



81 



Excellent Pop-Overt 

1 pint flour, 

1 pint milk, 

1 teaspoonful salt, 

1 teaspoonful sugar, 

3 eggs. 

Pop-overs should always be baked in stone or earthen- 
ware cups that come for the purpose, the former being by 
far the better. Have a dozen cups buttered and arranged 
in an old dripping pan. Put the sifted flour, sugar and 
salt in a mixing bowl. Beat the eggs until very light, 
then add the milk to them. Pour this mixture on the 
flour, only half of it at first, and beat until the batter is 
smooth and light, say for about 5 minutes. Pour the 
batter into the cups and bake in a moderately hot oven for 
50 minutes. They should, when done, have increased to 
four times their original size. 

If only 6 pop-overs are wanted use half of all the 
other materials and take two small eggs. 

Very large coffee cups will answer the purpose. 

MRS. M. H. BURNHAM. 

Pop over or Milton Muffins. 

1 egg, 

1 pt. sweet milk, 

1 pt. flour, 

y 2 teaspoon salt. 
Beat eggs light ; add part of milk, all the flour ; then 
the rest of milk. Bake 20 minutes in a hot oven in but- 
tered rings or gem pans. Serve hot. These can be made 
of Graham flour. MRS. JAMES FRASER. 

Spanish Buns. 

1 pint of flour, 

1 pint of sugar, 

4 eggs, 

1 cup butter, 

1 cup of sweet milk, 



82 



BREAD, HOT BREADS, ETC. 



1 tablespoon each of cloves and cinnamon, 

2 teaspoons cream tartar, 

1 teaspoon soda. 

Cut in squares and frost. MRS. SHELMIRE. 

Blueberry Tea Cake. 

3 cups of fresh blueberries, 

2 tablespoons of butter, 
1 cup of sugar, 

1 cup of sweet milk, 
2y 2 cups of flour, 

2 teaspoons of baking powder, 
And 2 eggs beaten very light, 

MRS. A. C. WORTLEY. 

Quick Coffee Cake. 

Sift together, twice, one cup of flour, 

y 2 cup of cornstarch, 

1-3 cup of sugar, 

2 teaspoons of baking powder, 

y 2 teaspoon of salt, 

Y 2 teaspoon of ground cinnamon. 
Mix to a soft dough, with a half cup of milk, into 
which has been stirred one well beaten egg; then add 2 
tablespoons of melted butter. Spread into shallow pan 
and sprinkle with sugar, mixed with ground cinnamon. 

MRS. A. C. WORTLEY. 

Fine Pancakes. 

iy 2 cups sour milk, 
iy 2 cups sweet milk, 

1 egg (beaten well) , 
% tsp. soda, 

2 tsp. baking powder. 
Enough flour for a good batter. 

MRS. HARRY C. HOWARD. 



BREAD, HOT BREADS, ETC 



83 



White Flour Griddle Cakes. 
Take one quart of sour cream, sweeten with a tea- 
spoonful of soda; add a small teaspoonful of salt; beat 
three eggs very light, and add them with enough flour To 
make batter stiff as one wants it. 

LAURA R. WAGNER. 

Corn Meal Pancakes. 

1 pt. meal, 

2 heaping tablespoons flour, 

1 heaping teaspoon baking powder, 

1 egg, 

2 tablespoons melted butter, 

Salt and enough milk for a nice batter. 

HELEN B. PATTISON. 

Fried Com Mush. 

Put a quart of water on the stove to boil. Stir a pint 
of cold milk with one pint of cornmeal and 1 teaspoonful 
of salt. When the water boils, pour in the mixture grad 
ually, stirring all well together. Let it boil for y 2 hour, 
stirring often to prevent it from burning. When cold, it 
is sliced, each slice dipped in beaten eggs (salted), and 
bread and cracker crumbs, and fried in boiling hot lard. 
One should trv this, to know the superioritv in the man 
ner of cooking. MRS. M. H. BURNHAM. 

Wheat Gems. 

2 cups flour, 

2 teaspoons baking powder, 
y 2 cup sugar, 
1 egg, 

A small piece of butter, 
1 cup sweet milk, 

A pinch of salt. MRS. J. M. EDWARDS. 



84 



BREAD, HOT BREADS, ETC. 



Waffles. 

4 eggs, beaten separately, 

y 2 cup butter, 

1 quart of sweet milk, 

1 tablespoonful of baking powder, 

A little salt, 

Flour enough to make a little thicker than for 
pan cakes. 

Have waffle iron hot and oiled. 

MRS. IRWIN SIMPSON. 

Excellent Johnny Cake. 

1 cup sweet milk, 

2 cups wheat flour, 

1 of corn meal, 

Little less than y 2 cup butter, 

3 eggs, 

2 teaspoonfuls of baking powder, 

i/ 2 cup sugar. MRS. EDDY. 

Buckwheat Cakes. 

Take as much skimmed sweet milk as you wish, and 
into this stir the buckwheat, enough to make a thin bat- 
ter; add a little salt, and just before baking add a little 
more buckwheat, into which has been sifted some baking 
powder ; about a teaspoonful to each cup of buckwheat. 

MRS. A. C. WORTLEY. 



CAKE, FROSTINGS AND FILLINGS. 

Scripture Cake. 

1 cup of Judges, 5th Chap., 25th Verse, 

Sy 2 cups of I. Kings, 4th Chap., 22nd Verse, 

2y 2 cups of Jeremiah, 6th Chap., 20th Verse, 

1 cup of Genesis, 24th Chap., 17th Verse, 
6 cups of Isiah, 10th Chap., 14th Verse, 

2 cups of II. Samuel, 16th Chap., 1st Verse, 

2 cups of Nahum, 3rd Chap., 12th Verse, 

1 tablespoon of I. Samuel, 14th Chap., 25th Verse, 
Season to taste with II. Chronicles, 9th Chap., 9th 
Verse, 

A pinch of Leviticus, 2nd Chap., 13th Verse, 

3 teaspoons of Amos, 4th Chap., 5th Verse, 
1 cup of Genesis, 43rd Chap., 11th Verse. 

Follow Solomon's advice for making a good boy and 
you will have a good cake. 

Proverbs, 23rd Chap., 14th Verse. 

Scotch Cake. 
1 lb. of sugar, 
% lb. of butter, 
1 lb. flour, 

9 eggs, 

Wine glass of brandy, 
Juice and rind of 1 lemon. 
1 lb. of raisins, 
Nutmeg to taste. 

FRANCES C, VAN WYCK. 

Pound Cake. 

1 lb. sugar, 

1 lb. flour, 

14 oz. of butter, 

10 eggs, beaten separately, 
Citron or raisins, if wished. 

MRS. J. M. ED\VARDS. 



86 



CAKES, FROSTINGS AND FILLINGS 



Harrison Cake. 

1 cup butter, 

2 cups sugar, 

1 cup molasses, 
iy 2 cups sweet milk, 

5 cups flour, 

3 eggs, 

1 teaspoon soda, 
1 cup raisins, 
Spices to taste. 

MRS. J. M. EDWARDS. 

Drop Cakes. 

1 small cup sugar, 

1 rounded tablespoonful butter, 

iy 2 cups flour (small), 

y 2 cup milk, 

1 teaspoonful baking powder, 
Yolks of three eggs, 
Flavor to taste, 

Cream well the butter and sugar. 

MRS. RALPH McCOY. 

Spice Cake. 

3 cups light brown sugar, 
1 cup butter, 

6 whole eggs, 

1 cup sour milk, 

2 teaspoons soda, 

1 teaspoon cloves, 

2 teaspoons of cinnamon, 
1 teaspoon of nutmeg, 

5 cups flour, 
1 lb. raisins, 
1 lb. currants. 
This makes two loaves. Bake 1 hour in moderate 
oven. . MRS. FRANK W. RUSSELL. 



CAKES, FROSTINGS AND FILLINGS 



87 



Graham Spice Cakes 

1 egg, 

1 cup of brown sugar, 

2 tablespoons shortening, 
y 2 teaspoon salt, 

Y 2 teaspoon cinnamon, 
Nutmeg to taste, 
y 2 cup currants, 

2-3 cup sour milk, in which is dissolved y 2 tea 
spoon soda, 

Graham flour to make stiff as cake dough. 
Bake in muffin tins. 

MRS. ROBERT T. VAN DEUSEN. 

Blaeberry Cake. 
y 2 cup of sugar, 

1 tsp. butter, beaten well, with sugar, 

2 eggs, 

1 cup sweet milk, 

1 large cup of berries, 

3 cups flour, 

iy 2 tsp. baking powder, 
Pinch of salt. 

MRS. ALLEN C. FRINK. 
Lemon Cake. 

3 cups flour, 

4 eggs, 

2 teaspoons baking powder, 
2-3 cup of butter, 

2 cups of sugar, 
y 2 cup of milk, 

The juice and grated rind of one lemon. 
Cream butter and sugar. Beat eggs separately ; fold 
:n whites at the last. Line tins with buttered paper. 

MRS. W. H. BROWN. 



88 



CAKES, FROSTINGS AND FILLINGS 



Spice Cake. 

1 cup granulated sugar, 
2-3 cup of butter and lard, 

1 cup of molasses, 

2 eggs, 

3 cups flour, 

1 teaspoon cinnamon, 
Nutmeg, 

y 2 teaspoon cloves, 
1 cup chopped raisins, 
1 level teaspoon soda, 

1 cup boiling water. 

MRS. FRANK MILHAM. 

Roll Jelly Cake. 

2 eggs, 

1 cup of sugar, 
1 cup of flour, 
1 teaspoon baking powder, 
% cup of boiling water. 
First beat the eggs light, then add sugar, flour, and 
the water the last thing. Bake in a good sized shallow 
pan. Spread with jelly and roll while warm. 

MRS. A. K. EDWARDS. 

Reception Cakes. 

1 cup of sugar, 
% cup butter, 
X A cup water, 
% cup milk, 
1% cups flour, 

2 teaspoons baking powder, 

3 eggs, 

% cup chopped English walnut meats, 
Flavor with % teaspoon vanilla and 14 lemon. 
Bake in small gem tins, and put frosting on top. 

MRS. GEORGE H. CORNELL. 



CAKES, FROSTINGS AND FILLINGS 



89 



Blueberry Cake 

% CU P °f butter, 

1- 3 cup of sugar, 

1 egg, 

2 2-3 cups of flour, 

4 tsp, baking powder, 
y 2 tsp. salt, 
1 cup milk, 
1 cup berries. 

Cream butter; add gradually sugar and egg, well 
beaten; mix and sift flour, baking powder and salt; 
reserve y± cup flour to be mixed with berries, added last ; 
add the remainder alternating with milk. 

CHRISTINA L. BURNS. 

Dark Cake. 

1 cup sugar, 

% cup butter, creamed together, 

2 eggs, 

1 cup molasses, 

2 scant teaspoons soda in molasses, 
1 cup cold coffee, or water, 

1 teaspoon each of cinnamon, cloves and allspice, 
1 cup raisins, 
2y 2 cups of flour. 

MISS HATTIE SMITH. 

Cocoanut Cream Cake. 

1 cup sugar, 
y 2 cup butter, 

2- 3 cup milk, 

2 1 / curs of flour, 

2 teaspoons baking powder. 
Whites of 4 eggs, 

Rake in layers a^d cool. 

Filling. 
1 cup of sour cream, 
1 cup powdered sugar, 



90 



CAKES, FROSTINGS AND FILLINGS 



1 cup of freshly grated coeoanut, 

Whip together till thick, add 1 teaspoon vanilla, 

Spread between layers and on top of cake. 

MRS. GEORGE McDONALD. 

Pound Cake. 

7 ounces of flour, 

8 ounces of sugar, 
6 ounces of butter, 
4 eggs, 

y 2 teaspoonful baking powder, 
Juice of % lemon and rind, 
A little nutmeg, 
Bake in gem pans. 

MRS. GEORGE McDOXALD. 

Fruit Cakes. 

1 small cup sugar, 

2 eggs, whites and yolks beaten separately, 
1 cup sweet milk, 

Butter and lard mixed, size of walnut. 
Flour, about 3y 2 cups, 

3 teaspoonfuls baking powder, 
Xutmeg to flayor, 

Yolks, sugar and shortening well creamed, 
Add stiff whites, milk and flour. 
Roll soft. MRS. GEORGE McDOXALD. 

Old-fashioned Indiana Pound Cake. 
1 lb. sugar, 
y 2 cup butter, 

9 eggs, 

3 cups flour, into which put 1 tsp. baking pow- 
der, 

Flayor to taste. 
Cream butter and sugar; add yolks of eggs, beaten 
light ; then flour, and lastly, the beaten whites. 

ROSE B. XISBET. 



CAKES, FROSTINGS AND FILLINGS 



91 



Wedding Cake. 

2 coffee cups sugar, 
1% coffee cups butter, 
4 coffee cups flour, 

10 eggs, 

1 pint New Orleans molasses 
G pounds raisins, 
4 pounds currants, 

3 pounds citron, 
1 quart brandy, 

1 teacupful cinnamon, 
8 nutmegs, 

1 tablespoonful extract bitter almonds, 
1 tablespoonful extract lemon, 
Y 2 teaspoonful soda. (Original). 

MRS. J. B. DANIELS. 

Devil Cake 

1 cup sugar, 

y 2 cup sweet milk, 

i/2 cup grated chocolate* 
Put on the stove and let it come to a boil, then re- 
move and let cool. 

One-half cup brown sugar, y 2 CU P butter, creamed, 
then drop in yolks of 3 eggs; beat in y 2 cup sweet milk, 
and one teaspoon soda, dissolved in a little milk. Before 
adding flour, stir in first part of recipe, then stir in 2 
cups of flour and 1 teaspoon vanilla. Bake in old-fash 
ioned square tins. Makes two loaves. 

Filling. 

Make a boiled frosting with the whites of 4 eggs, '1 
cups of sugar, and y 2 cup water. Cook sugar and water 
until it hairs ; then stir into the well beaten whites slow 
ly. Take a part of this frosting and add 1 cup of English 
walnuts and 5 cent's worth of dates, both chopped fine 
Use remainder of frosting on top of cake. 

MRS. H. D. 



92 



CAKES, FROSTINGS AND FILLINGS 



Orange Cake. {Without Butter.) 
2 cups sugar, 
V-2 cup cold water, 
yolks of 5 eggs, 
Whites of two, 

Juice and grated rind of 1 orange, 
2y 2 cups sifted flour, 
2 teaspoonfuls baking powder. 
Bake in 3 layers and put together with boiled frost 
ing, flavored with orange. 

MRS. EUGENE COOK. 

Cream Cake. 
1 cup sour cream, 

1 cup sugar, 

2 eggs, whites and yolks beaten separately, 
2 cups flour, 

1 teaspoonful soda, dissolved in a few drops of 

water, 

Season with nutmeg or vanilla. 

MRS. HENRY BUSH 

Currant or Blueberry Cake. 

1 cup sugar, 
y 2 cup butter, 
Y 2 cup milk, 

2 cups flour, 

2 teaspoonfuls of baking powder. 
Stir in a pint of either currants or blueberries, and 
bake in large shallow pan. 

MRS. HENRY BUSH. 

Molasses Cake. 

1 cup molasses, 

2 eggs, yolks and whites, beaten separately, 
y 2 cup butter, (scant), beat to a cream, 
iy 2 cups flour, 

y 2 cup of boiling water. 
Stir well and season well with cinnamon. 

MRS. HARRY BUSH. 



CAKES, FROSTINGS AND FILLINGS 93 
Fruit Cake. 

10 eggs, 

2 lbs. very dark sugar, 

1 lb. butter, 

3 lbs. raisins, 

2 lbs. currants, 

1 lb. citron, 

2 tablespoonfuls cinnamon, 
1 tablespoonful cloves, 

1 tablespoonful mace, 

2 nutmegs, 

1 wine glass brandy, 
1 teaspoonful soda, 
About 4 cups of flour. 

M. E. POMEROY. 

Rebecca Cake. 

y 2 cup butter, 
1 cup sugar, 
1 cup sweet milk, 
1 pint flour, 
1 egg, 

1 teaspoon cream tartar, or 2 of baking powder. 
For a change, a cup of raisins or of English currants, 
or a mixture of both, may be added, or an addition of 
sliced citron. BELLE CHAPIN. 

Eggless Cake. 

1% cups of sugar, 

V2 CU P of butter, 

1 cup of sour milk, 

1 teaspoon of soda, 

y 2 teaspoon of cinnamon, 

y 2 teaspoon of nutmeg, 

1 cup of chopped raisins, 

3 cups of sifted flour. 

MRS. R. H. BUCKHOUT. 



94 



CAKES, FROSTINGS AND FILLINGS 



White Cake. 

1 cup sugar, 
iy 2 cups flour, 
y 2 cup butter, 
Whites of 3 eggs, 
y 2 cup of milk, 

2 large teaspoons of baking powder, 
Flavor to taste. 

This recipe is nice to use for cocoanut balls. 

MRS. WILLIS N. POMEROY. 

Small Pound Cakes. 

7 ounces of flour, 
6 ounces of butter, 

8 ounces of sugar, 

4 eggs and a level teaspoon of baking powder. 
The juice of one-half a lemon and the grated rind, 
A little nutmeg. 
Bake in gem tins. 

MRS. J. DAVIDSON BURNS. 

Devil's Food Cake. 
Cook 1 cup of brown sugar, 
1 cup of grated chocolate, 
y 2 cup sweet milk. 
When thoroughly dissolved, set aside to cool. Cream 
1 cup of brown sugar with y 2 cup of butter; add well- 
beaten yolks of 3 eggs, and y 2 cup milk. Beat in 2 cups 
sifted flour with 1 teaspoonful of soda. Lastly, beat in 
cold chocolate mixture and bake. 

Chocolate Filling, (Frosting.) 
1 cup sugar, 
1 egg, 

Butter size of a walnut, 

1 square of shaved chocolate, 

3 tablespoons cream or milk. 

Stir all together, cook slowly until it begins to get 
thick. Take off and beat hard. Add 1 teaspoon of vanil- 
la before beating. HELEN A. SEEKING. 



CAKES, FROSTINGS AND FILLINGS 



95 



English Bread Cake. 

1 cup of sponge, 

y 2 cup butter, 

1 small teaspoon salt, 

1 small cup sugar, 

1 cup English currants, 

1 cup milk. 

Mix; let rise slowly; knead down three times; put 
into loaves, when light. Bake in moderate oven % hour. 

MRS. W. L. BROWNELL. 

Ice Cream Cake. 

1 cupful of sugar, 
3 eggs, 

3 tablespoonfuls of cold water, 
iy 2 teacupfuls of flour, 

V/ 2 teaspoonfuls of baking powder, sifted 
through the flour. 

It should be very thin when poured into the pan. and 
about half an inch thick, when done. Let it get perfectly 
cold. j 

Beat one pint of thickest sweet cream until it looks 
like ice cream. Make very sweet and flavor with vanilla. 

Blanche and chop a pound of soft shelled almonds ; 
stir into the cream, and spread very thick between the 
layers. Frost. MRS. IMOGENE ARNOLD. 

Sour Cream Cake. 

% cup butter, 

2 cups sugar, 

3 cups flour, 

4 eggs, 

1 cupful milk, 

2 teaspoonfuls of baking powder. 

Filling. 

Y 2 pt. sour cream, 

6 oz. blanched almonds, 



96 



CAKES, FROSTINGS AND FILLINGS 



4 tablespoonfuls sugar, 
Yolks of 1 egg, mixed with sugar, 
Whites of 2 eggs, flavored with vanilla. 
Put a little rose water in almonds, after rolling them, 
then add the eggs. MRS. A. L. ZWISLER. 

Delicious Cake. 

2 cups XXXX sugar, 
1 cup butter, 

1 cup sweet milk, 

3 eggs, 

3 cups of flour. 

Beat butter and sugar together; add the yolks and 
then the beaten whites of the eggs. Put % teaspoonful 
of soda into the milk, and one teaspoonful of cream of 
tartar into the flour. (Boiled frosting). 

MRS. IMOGENS ARNOLD. 

Bride's Loaf. 

Cream % cupful of butter ; add 1 cupful of sugar and 
* cream again; add 1% cupfuls flour, 1 teaspoonful baking 
powder, y 2 teaspoon almond extract, % pound chipped 
v citron, whites of 5 eggs, stiffly beaten ; fold in last thing. 
.Bake in a moderate oven. Boiled frosting for icing. 

MRS. IMOGENE ARNOLD. 

Nut Patty Cakes. 

1 cup of butter, 

2 cups of sugar, 

4 eggs, 

1 cup of sour milk, 

1 level teaspoonful of soda in the milk, 

3 cups of flour, 

1 level teaspoon of baking powder in the flour, 
Salt and vanilla. 
Mix in hickory or walnut meats. Stir well ; drop in 
pattv tins and bake in medium oven. 

P. Mcl. M. 



CAKES, FROSTINGS AND FILLINGS 



97 



Brownies. 

2 eggs, 

1 scant cup granulated sugar, 
y 2 cup melted butter, 
V 2 cup sifted flour, 
2 squares chocolate, melted, 

V 2 cup finely chopped English walnuts. 
Bake in greased tin, spreading batter very thin. Cut 
when baked, one inch wide, and three inches long. Espe- 
cially nice for five o'clock tea. 

BLANCHE STREETER BUSH. 

Sponge Cake. 

1 cup sugar, 

Yolks of 4 eggs, beaten together, 

3 tablespoonfuls cold water, 

1 heaping teaspoonful baking powder in iy 2 cups 
sifted flour. 

Mix well; then add whites of eggs, well beaten 
Flavor with teaspoonful of lemon or vanilla. 

MRS. A. J. CURTISS. 

Sponge Cake. 

4 eggs, the whites and yolks separate, 
1 cup of sugar, 

1 level teaspoonful of cream of tartar in whites 
of eggs, when half beaten, 

1 teaspoonful of extract, 
S A CU P of flour. 
Fold the flour in, and do not stir. 

FLORENCE MYERS. 

Orange Sponge Cake. 

Beat the yolks of 4 eggs, thick, then add gradually 
1 cup of sifted granulated sugar. Beat five minutes. 
Mix and sift together 1 s< ant cup flour, iy 2 tablespoons 
corn starch, 1 teaspoonful baking powder, y 2 teaspoonful 
of salt; add to the first mixture. Beat the 4 whites stiff, 

5 



98 



CAKES, FROSTINGS AND FILLINGS 



and add very lightly with 1 teaspoon extract of orange. 
Bake 35 minutes in shallow pan. Frost with boiled icing, 
flavored with fresh orange. 

FLORENCE S. WATTLES. 

Water Sponge Cake. 

2 cups sugar, 
2 cups flour, 
5 eggs, 

y 2 cup cold water, 

2 teaspoons Royal Baking Powder. 

Beat the yolks with the sugar, then gradually a id 
cold water; then half of the stiffly beaten whites; then 
half flour; then remainder of the whites and flour, and 
lastly, the juice and grated rind of one lemon. 

MRS. JAMES DEWING. 

Caramel Cake. 

1 cup sugar, 

% cup butter, 

y 2 cup sweet milk 

1% cups flour, 

1 teaspoonful vanilla, 

1 teaspoonful baking powder, 

Whites of 4 eggs. 

Filling. 

1 cup sweet cream, 
iy 2 cups brown sugar, 
1 teaspoonful butter. 
Boil 40 minutes; put between lavers and on top. 

MRS. GEORGE F. KIDDER. 

Bread Cake. 

3 cups of light dough. 
3 cups of sugar, 

1 scant cup of butter, 
1 cup of raisins, 



CAKES, FROSTINGS AND FILLINGS 



99 



3 eggs, 

y 2 teaspoon soda, dissolved in hot water, 

A little nutmeg, cloves and cinnamon. 

this rise same as bread and bake in a slow oven. 

MRS. A. J. MILLS. 



FROSTINGS AND FILLINGS. 



Mocha Frosting. 

2 cups powdered sugar, 
y 2 cup butter, (scant), 
2 tablespoons strong coffee, 
4 teaspoons cocoa, 
1 teaspoonful vanilla. 

BLANCHE STBEETEK BUSH. 

Fig Filling. 

1 lb. figs, chopped fine, 

2 tumblers sugar, 
1 pint wine. 

Cook in double boiler till thick, like jelly. This is 
enough for two cakes of 3 layers each. 

MARY H. PECK. 

White Cream Caramel Filling. 

3 cups of white sugar, 

iy 2 cups of thick, sweet cream, 

4 tablespoons of sweet butter, 

1 teacup of almonds, blanched and grated. 
Flavor with extract of almond. Stir well together* 
;md boil till it is thick. Take off the fire, and let it stand 
for a few minutes. Beat till it is thick, and spread on 
cakes. 

Butternut Filling. 

To whites of 2 eggs, add y 2 CU P chopped butternuts^ 
and 1 cup of sugar. Whip the whites and sugar first, 
then add the nuts. Spread between the layers. 



FROSTINGS AND FILLINGS 



101 



Lemon Jelly. 

Two good-sized apples, pared and grated, the grated 
rind and juice of 1 lemon, 1 cup sugar, and 1 well-beaten 
egg. Boil until it jellies, stirring continually. Wheu 
cool, spread between the layers. Frost. 

Boiled Frosting. 

1 cup granulated sugar, 
1-3 cup water, 

1 salt spoon cream of tartar. 
Mix together; heat gradually and boil, without stir- 
ring, until the syrup will thread when dropped from a 
fork. Pour gradually on the beaten white of 1 egg, beat 
mg constantly until thick enough to spread. Flavor with 
i teaspoonful vanilla. If not beaten long enough, it will 
run when spreading ; if beaten too long, it will not spread 
smoothly. In the latter case, a few drops of boiling water- 
may be added. 

Beaten Frosting. 

White of 1 egg, 

1 teaspoon lemon juice, 

1 scant cup of confectioner's powdered sugar. 
Add the sugar gradually to the egg and lemon. Beat 

all together 5 minutes. Spread on cake. 

Chocolate Frosting ; 

2 squares of chocolate, 

1 scant cup of powdered sugar, 

3 tablespoons of milk, 
Yolk of 1 egg, 

y 2 teaspoon vanilla. 
Melt chocolate over hot water; add y 2 the sugar and 
milk; add remaining sugar and beaten yolk. Cook till it 
thickens, stirring constantly at first, that it may be 
smooth. Cool slightly; flavor and spread on cake. 



102 



FROSTINGS AND FILLINGS 



Almond Filling. 

1 cup of sweet cream; set in a basin of hot water; 
heat for 2 or 3 minutes ; add the yolks of 3 eggs, 1 tsp. of 
corn starch, dissolved in a little milk. Sweeten to taste: 
cook till it thickens ; remove from fire ; add y 2 cup of al- 
monds, blanched and chopped, (not too fine). When cool, 
flavor with vanilla. Cover cake and sprinkle almonds on 
top. 

Nut Filling for Cake. 

1 cup of sour cream, 
1 cup of brown sugar, 

1 cup of black walnuts or other nut meats. 
JJoil until of proper consistency and spread on cake, 
using a plain white boiled frosting for top layer. 

MRS. P. Mcl. M. 



DOUGHNUTS, COOKIES, ETC. 



Grandmother's Raised Doughnuts. 

Take piece of bread dough size of a loaf, work into it 
piece of butter or lard size of a lien's egg, a little salt, if 
lard is used; 1 cup of sugar, allspice to taste. Knead all 
together, and put in a warm place. When very light, roll 
and cut into pieces size of walnut ; lay on a board and let 
rise again. Drop into hot lard, lower side up. If not ; 
they will turn over, and only raise on one side. 

ROSE B. NISBET. 

Doughnuts. 

1 cup of brown sugar, 

2 eggs, beaten well, 
1 cup of sour milk, 

1 teaspoon of soda, dissolved in the milk, 
1 tablespoon of sour cream or melted lard, 
Nutmeg, 

1 teaspoon of baking powder in a little flour. 
Then add flour enough to roll easily. 

MRS. W. A. COLEMAN. 

Excellent Doughnuts. 

1 teaspoon butter, 

1 cup sugar, 

2 eggs, 

Grated nutmeg, 
1 cup sweet milk, 

3 teaspoons level baking powder, 
3 cups flour or more. 

ESTHER G. TYLER. 



1( 4 DOUGHNUTS, COOKIES, ETC. 

Crullers. 

2 eggs, 

6 tablespoons sugar, 
2 tablespoons butter, 

10 tablespoons sweet milk, 
V 2 teaspoon baking powder. 

MRS. H. F. SEYEREXS. 

Elegant Soft Doughnuts. 

iy 2 cups sugar, 
2 eggs, 

iy 2 eups buttermilk, sour, 
2 tbsp. melted butter, 
2 tbsp. melted lard, 

1 tsp. soda, 

2 tsp. baking powder, 
Y 2 of a nutmeg, 
Enough flour to mix soft. 

MRS. HARRY G. HOWARD. 

Doughnuts. 

1 large cup of sugar, 

Shortening — butter and lard, mixed, size of an 

4 eggs, beaten separately, 

2 cups of sweet milk, 

7 cups of flour, 

1 teaspoonful of baking powder to each cup of 

flour, 

1 teaspoonful of salt, 
y 2 teaspoonful of nutmeg. 
One-half of the above rule is enough for a small 
family. MRS. G. C. BURNHAM. 

White Cookies, 

1 cup white sugar, 
1 cup brown sugar, 
1 cup butter, 



DOUGHNUTS, COOKIES, ETC. 



1C5 



Cream butter and sugar, 
2 eggs, 

A little nutmeg, 
2-3 cup hot water, 
1 level teaspoon soda, 

1 teaspoon baking powder, sifted in flour, 
Flour to roll soft. ISABELLA COLE. 

Sour Cream Cookies. 

2 cups of sugar, 

y 2 cup butter, less 1 tablespoon, 
1 cup of sour cream, 

1 even teaspoon of soda, dissolved in cream, 
1 big teaspoon of salt, 

1 teaspoon vanilla, 
A little nutmeg, 

5 cups of flour, with iy 2 teaspoons of baking 
powder in it, 

2 eggs, beaten light, and put in after creaming 
butter and sugar, 

Use just enough extra flour to roll out thin. 

MRS. A. K. EDWAEDS. 

Peanut Cookies, 
Cream 4 tbsp. butter with y 2 cup granulated 

sugar, 

Add yolks 2 eggs, thoroughly beaten, 

4 tbsp milk, 

y 2 tsp. salt, 

1 tsp. lemon juice, 

iy 2 tsp. baking powder, 

1 cup flour, 

2 cups chopped peanuts, 

Drop from spoon. Bake 12 minutes in a hot oven. 

MRS. FRANK BUSH. 



DOUGHNUTS, COOKIES, ETC. 



Sugar Cookies, 

2-3 cup butter, 

1 coffee cup sugar, 

2 eggs, 

4 tablespoons milk, 

2 teaspoons baking powder, 
1 teaspoon vanilla, 

Roll soft. 

MRS. RALPH McCOY. 

Oatmeal Cookies. 

Cream 1 cup of butter and 1 cup of sugar, 
Add 2 well beaten eggs, 
4 tablespoons of sour milk, 
% teaspoon of soda, 
1 teaspoon of cinnamon, 

3 tablespoons of molasses, 

1 cup of chopped raisins, 

2 cups of rolled oats, 
2 cups of flour. 

Drop on buttered tins and bake. 

MRS. R. H. BUCKHOUT. 

Molasses Cookies. 

Y 2 cup sugar, 
1 cup molasses, 

1 cup shortening, lard preferred, 

2 eggs, 

Va, cu P vinegar, 

1 tbsp. soda, heaping, 

Ginger and spice to taste. Mix soft. 

MRS. JAMES FRASER. 

Nut Wafers. 

1 cup brown sugar, 
1 egg, 

1 teaspoon of butter, 



DOUGHNUTS, COOKIES, ETC. 



107 



1 tablespoonful of flour. 
Mix together, and add one cup of English walnuts, 
chopped fine. Drop teaspoonful in buttered pans, quite 
a distance apart, and bake in medium oven. When 
brown, take out. HELEN A. SEEKING. 

Marguerites. 

White of one egg, 

1 cup of granulated sugar, 

Enough water to moisten, 
Boil together slowly until a soft ball can be made. 
Then pour slowly over the well beaten egg, beating all the 
time. Stir thick with shelled walnuts, (English), 
chopped fine, and spread over salted wafers ; place in oven 
to brown. Delicious to serve with lemonade or coffee; 
nice if crackers, not salted, are used to serve hot with 
ice cream. MRS. C. W. WILSON. 

Marguerites. 

Half pint confectioner's sugar, 
The white of 1 egg, beaten stiff, but not to a froth, 
Half cup of English walnuts, chopped very fine, 
Mix together the egg and sugar, then add the 

nuts, 

Spread on wafer crackers, 
Put in slow oven until the mixture becomes hard- 
ened. This amount will spread about 13 wafers. 

MRS. RALPH McCOY. 

Rocks. 

l 1 /^ cups granulated sugar, 

1 cup butter, 
3 eggs, 

2 tablespoons hot water, 
1 teaspoonful soda, 

314 cups flour, 

Y 2 teaspoonful salt, 

1 teaspoonful cinnamon, 



108 



DOUGHNUTS, COOKIES, ETC. 



y 2 teaspoonful of cloves, 
V 2 teaspoonful of nutmeg, 
1 cup nut meats, 
1 cup raisins, 
1 cup currants, 

1 cup dates, chopped. 

Bake in gem irons 30 minutes, in slow oven. 

MRS. FRANK W. RUSSELL. 

Hermits. 

2 eggs, beaten light, with a little salt, sprinkled 

on them. 

1 cup chopped raisins, 

2-3 cup shortening, 

iy 2 cups light brown sugar, 

% teaspoon baking powder, 

1 teaspoon soda. 

4 tablespoons sour milk, 

1 small teaspoon ground cloves, 

1 teaspoon ground cinnamon. 
A bit of nutmeg, 

2 cups sifted flour. 

MADGE M. BURXHAM. 

Coecanui Dainties. 

Beat whites of 2 eggs to a stiff froth. 

Boil 1 cup of sugar, half cup of water until it spins 
a thread; pour this synrp over the eggs, stir in enough 
cocoanut to make a very stiff paste. Drop in small 
cakes on a well greased tin and bake carefully in a mod- 
erate oven to a very light brown. 

MRS. RALPH McCOY. 

Rocks. 

3 eggs, well beaten. 

I 1 2 cups brown sugar, 
y 2 cup melted butter, 
A little salt, 



DOUGHNUTS, COOKIES, ETC. 



109 



3 tablespoons molasses, 

1 teaspoon soda, 

1 teaspoon cinnamon, 

2y 2 cups of flour, 

1 cup English walnuts, cut small, 

1 cup raisins, stoned and cut small. 
T)rop from spoon in well floured pan. 

MRS. C. W. DEWING. 

"Little Rocks" or Rolled Oat Cakes. 

2 cups of flour, 

2 cups of rolled oats, 

2 eggs, yolks and whites beaten separately, 
1 cup, part lard and butter, 
1 cup of sugar, 
1 cup of English currants, 
1 teaspoonful of cinriamou, 
y 2 teaspoonful of soda, 
y 2 teaspoonful of salt, 
5 tablespoonfuls of sour milk. 
Drop a teaspoonful of batter in buttered tins and 
bake. BESSIE S. NEWELL. 

Oatmeal Cookies. 

1 cup granulated sugar, 

1 cup lard and butter, mixed, 

2 eggs, 

2 cups flour, 

1 teaspoon baking powder. 

2 tablespoons sweet milk. 
1 teaspoon soda, 

1 teaspoon cinnamon, 

2 cups rolled oats. 

Put together in the order given; roll thin; cut with 
cookie cutter and bake in a moderate oven. They will be 
deliciouslv crisp. 

MRS. FRANK W. RUSSELL. 



DOUGHNUTS, COOKIES, ETC. 



Soft Ginger Bread. 

y 2 cup granulated sugar, 
y 2 cup butter, 
1 cup hot water, 

1 cup molasses, 

2 teaspoons soda, dissolved in the hot water, 
2y 2 cups of flour, 

1 teaspoon cinnamon, 
1 teaspoon ginger, 

Add 2 well beaten eggs the last thing. 

MRS. FRANK W. RUSSELL. 

Soft Gingerbread. 

1 cup thick sour cream, 
1 cup molasses, 
y 2 cup brown sugar, 
1 egg, 

1 level teaspoonful salt, 
1 level teaspoonful ginger, 

1 level teaspoonful soda, 

y 2 level teaspoonful cinnamon, 
y± level teaspoonful cloves. 
Flour to make a soft batter. 
Bake slowlv in a moderate oven. 

M. E. POMEROY. 

Ginger Cake. 

2 eggs, 

iy 2 cups molasses, 
y 2 cup butter, 
y 2 cup sour milk, 

1 teaspoonful soda ? 

2 cups sifted flour, 

2 teaspoons cinnamon, 
1 teaspoon ginger. 
More flour, if needed. 

MRS. JOEL WATERBURY. 



DOUGHNUTS, COOKIES, ETC. 



Ill 



Aunt Kittie's Cookies. 

4 eggs, 

2 cups sugar, 

1 cup butter, 

y 2 cup sweet milk, 

2 level teaspoons soda, 

2 rounding teaspoons cream tartar, 

1 nutmeg, 

Flour enough to handle. 

MRS. C. T. WHITE. 

Fancy Crullers (Cut with Jiggering Iron). 

5 tablespoons sugar, 

5 tablespoons melted butter, 
10 tablespoons sweet milk, 
i/o nutmeg, 
A little salt, 

2 eggs, 

1 teaspoon soda. 

MRS. J. M. EDWARDS. 

Ginger Snaps. 

1 cup sugar, 
V2 CU P butter, 
Y 2 cup hot water, 
y 2 cup molasses, 
1 teaspoon soda, 
1 tablespoon ginger, 
Flour to make a stiff dough, 
Roll very thin. 

MRS. E. D. G. RUSSELL. 

Fruit Cookies. 

iy 2 cups sugar, 
1 cup butter, 

3 cups flour, 

1 pound chopped raisins, 

V/2 teaspoons soda, dissolved in y± cup warm 

water, 



112 



DOUGHNUTS, COOKIES, ETC. 



1 teaspoon Royal baking powder, heaped, 
14 cup sweet milk, 
3 eggs, 

Pinch of salt, 
1 teaspoon cinnamon, 
y 2 teaspoon cloves, 
y 2 nutmeg. 
Bake in gem pans. 

MRS. H. C. BRUCE. 

Ginger Drops. 
1 cup brown sugar. 

1 cup shortening, beef drippings the best ; next ta 
that, half butter and half lard. 
iy 2 cups molasses, 
1 cup sour milk, 
5 cups flour, 
1 tablespoon of ginger. 

1 small tablespoon soda. 

Put the sugar, butter and molasses in a pan, and pur 
on the stove to soften before putting in the other ingre- 
dients. Drop bv spoonfuls in a pan and bake in a slow 
oven. ANNIE D. CLARK. 

Ginger Drops. 

2 eggs, 

2-3 cup molasses, 
2-3 cup butter, 
2-3 cup brown sugar, 
2-3 cup boiling water, 
1 teaspoon soda, 

1 tablespoon ginger, not heaping. 

2% cups sifted flour. 
Stir molasses, butter and sugar together; add eggs, 
then flour, and lastly, boiling water, with soda in it 
Bake in slow oven in buttered pan. dropping with dessert 
spoon about 1 inch apart. 

MADGE 31. BURXHAM. 



DOUGHNUTS, COOKIES, ETC. 



113 



Cream Ginger Cake. 

y 2 cup butter, 

1 cup brown sugar, 

1 cup sour cream, 

1 cup New Orleans molasses, 

1 teaspoonful soda, 

1 teaspoonful cloves, cinnamon and ginger, 
2y 2 cups flour, 

2 eggs, 

Bake in two long tins. 

mrs. geo. Mcdonald. 

Ginger Snaps. 

1 cup light brown sugar, 

1 cup butter and lard, mixed, 

iy 2 cups molasses, 

iy 2 teaspoonfuls soda, dissolved in y± cup water, 
iy 2 teaspoonfuls ginger, 
1 teaspoonful cinnamon, 
1 teaspoonful salt. 
Cream sugar and shortening together, and add 
molasses, then other ingredients, and lastly, flour enough 
to make dough roll out. Knead well, but keep soft. 

MRS. A. J. CURTISS. 

Ginger Snaps. 

1 cup brown sugar, 

1 cup molasses, 

1 cup butter, 

1 tablespoon of ginger, 

1 teaspoon soda, dissolved in a little hot water, 
Flour to stir in (not knead), 
Pinch off pieces size of large marble ; leave space in 
pan to spread. Moderate oven ; leave in pan until cold. 

ISABELLA COLE. 



114 



DOUGHNUTS, COOKIES, ETC. 



Soft Ginger Bread. 

1 cup of molasses, 
V 2 cup butter, 
Melt butter over steam and stir into molasses ; put 
2 teaspoons of soda in little cold water, and stir into 
molasses and butter; then add % CU P boiling hot water, 
1 beaten egg, 1 teaspoon ginger, 2 cups flour. Stir in last 
% teaspoon salt. Bake in a slow oven. 

HELEN B. PATTISON. 

Soft Ginger Cookies. 

1 tumblerful Porto Rico molasses, 
2-3 tumbler shortening, (mostly lard), 
1 egg, 

1 even teaspoon ginger, 
4 small tablespoons cold water in tumbler, 
1 rounding teaspoon of soda in water, 
Put in soda last, 

1 teaspoon baking powder in the flour, 

2 tablespoons of sugar, 
Make a thick batter. 

MRS. JAMES DEWING. 

Ginger Bread. 

2-3 cup butter, 
1 cup sugar, 
1 cup molasses, 

1 cup sour milk, 

2 eggs, 

1 teaspoon soda, 
1 tablespoon ginger, 
1-^2 CU P S flour. 

MRS. FRANK A. NASON. 
Ginger Snaps. 

y 2 lb. butter, 

14 lb. brown sugar, 



DOUGHNUTS, COOKIES, ETC. 

1 pt. molasses, 
5 tbsp. ginger, 
1 qt. flour, 

1 tsp. soda, dissolved in a cup of cold milk, 
Roll very thin and bake. 

MRS. J. D. BURNS. 



PIES AXD PUDDINGS. 



Currant Jelly Pie. 

Boil 1 cup currant jelly in % cup water until dis- 
solved. Beat together the yolks of 2 eggs, % cup sugar, 

2 rounded teaspoons flour, moistened with 14 cup water ; 
add these to jelly, and boil all together until thickened. 
Fill a pastry shell which has been previously baked, heap 
on top the whipped whites of the eggs, sweetened with 2 
tablespoons granulated sugar; sprinkle with sugar, in 
order to crisp it, and put in oven to brown. 

MRS. ALFRED HICKS. 

Mince Meat. 

Two qt. bowls, one-half beef and one-half lean pork, 
chopped, 4 bowls chopped apples, (sour and little sweet), 
1% bowls shortening, either butter or suet, 2 bowls mo- 
lasses, 2 bowls sugar, 2 bowls syrup from sweet pickles, 
1 qt. boiled cider, 1 pound figs, chopped fine, 1 pound 
orange citron, 1V 2 pounds lemon citron, 2 pounds citron, 

3 pounds raisins, chopped, 4 heaping tablespoons of salr, 
a little allspice, pepper, cinnamon, cloves, nutmeg, accord 
ing to taste. After it is done, heat the liquids, and when 
hot, stir in meat, then chopped fruit, etc., the apples last. 
The liquid from the boiled meat improves it. When pies 
are made., put Vviiole raisins on top and add brandy. 
Three pounds of fresh pork and two of beef makes the 
recipo. Boil together ; let cool in the liquid, but chop sep 
arately. MRS. W. S. DEWING. 

Puff Pastry. 

1 lb. flour, 

5 oz. flour for the board and rolling pin, 

1/2 lb. butter, 

% lb. lard, 

1 cup cold water. 



PIES AND PUDDINGS 



117 



Sift the pound of flour into bowl ; cut butter and lard 
through with knife into small bits ; scatter the water over 
the whole, and mix lightly with knife. Put on ice for 15 
minutes before rolling out. 

MRS. J. D. BURNS. 

Mince Meat. 

3 lbs. lean beef, boiled and chopped, 
1 pk. apples, peeled and chopped, 
iy 2 lbs. chopped suet, 

1 glass grape jelly, 

2 lemons, grated, peel and juice, 

2 oranges, grated, peel and juice, 
iy 2 lbs. brown sugar, 

1 qt. molasses, 
1 qt. boiled cider, 

1 qt. Cal. brandy, (may be omitted ) ; 

3 grated nutmegs, 

1 teaspoon mace, 

2 tsp. ginger, 
2 tsp. allspice, 
2 tsp. cloves, 

S tsp. cinnamon, 
2 tbsp. salt, 

1 lb. citron, sliced fine, 

4 lbs. raisins, 

2 lbs. currants. 

Mix beef and suet evenly, then add spices, grated peel, 
sugar, apples and jelly. Then add cider and juices to the 
molasses. Turn over the dry ingredients and mix thor- 
oughly. Pack in a stone jar. Cover with butter, or para- 
phin, and stand in cold, dry place to ripen. If one wishes 
to keep it a long time, it is best to scald it and seal hi 
cans. SARA E. CARNEY. 

Apple Pie. 

Slice apples, and fill lower crust heaping slightly in 
the center; put on them y 2 cup of sugar, (or more), a lit- 
tle nutmeg, or cinnamon, 2 tablespoons of water, and bits 



118 



PIES AND PUDDINGS 



of butter, 1 tablespoon of molasses improves the flavor for 
some. Put on upper crust, press the edges firmly to 
gether, and bind on a strip of wet cloth to prevent the 
juice from running out. Bake 35 to 40 minutes in a 
moderate oven. This can be baked without a top crust, 
and just before serving, cover thickly with whipped 
cream. MRS. A. K. EDWARDS. 



Lemon Pie. 

1 cup sugar, 

Juice of 1 large or 2 small lemons, 

2 tablespoons water, 
4 eggs, 

Pinch of salt. 

Boil juice of lemon, rind, sugar and water until sugar 
is dissolved. Beat yolks of eggs until light, then add 
boiling syrup, beating constantly. Fold in beaten whites 
Put in crust and bake in hot oven for about 6 minutes. 

MRS. A. L. WALDO. 

Lemon Pie. 

Line a pie plate with good crust, moisten the edge, 
and put a narrow strip of crust around; prick bottom and 
sides with fork and bake quickly. 

Filling. 

1 cup sugar, 

1 cup water, 

4 eggs, saving 2 whites for frosting, 

2 tablespoons corn starch, 

1 lemon, grate rind and squeeze the juice. 
Put all into double boiler, and cook until thick as 
custard; turn into tins, and add beaten whites with 3 
tablespoons of fine sugar ; then brown lightlv. 

MARY E. VANDE WALKER. 



PIES AND PUDDINGS 119 

. Lemon Pie. 

1 cup sugar, 

2 tbsp. corn starch, 

iy 2 cups of boiling water , 
2 eggs, 

Juice and rind of one large lemon. 
Put sugar, yolks of eggs, corn starch and lemon to 
gether in a double boiler and stir all together; then the 
hot water last. Stir constantly until it thickens; then 
pour into the crust which has been baked before. Add the 
whites of the eggs beaten stiff and sweetened, as frostings ; 
put in oven and brown. 

MRS. A. K. EDWARDS. 

Raisin Pie. 

1 cup sour cream, 
1 cup sugar, 
1 cup seeded raisins, 
y 2 teaspoon vanilla, 
1 level teaspoon of flour. 
Bake with two crusts. 

MRS. FRANK MILHAM. 

Sweet Potato Pie. 

One large, or two small, cold baked sweet potatoes 
put through a ricer, and proceed as with a pumpkin or 
squash pie, allowing 2 eggs for one pie, or 3 eggs for 
two pies. Season with ginger, sugar, etc. 

MRS. CHAS. A. PECK. 

Sweet Potato Pie. 

Boil potatoes until soft; peel, mash and put through 
a sieve. To y 4 lb. potato, add 1 pt. sweet milk, 3 table- 
spoonfuls melted butter, 4 eggs, 1 glass wine, sugar and 
nutmeg to taste. ROSE B. NISBET. 



120 



PIES AND PUDDINGS 



Pieplant Pie. 

1 cup chopped pie-plant, 
% cup sugar, 

1 tablespoon flour, 
Yolks of two eggs. 

Bake in one crust; make a meringue of the egg 
whites. MBS. E. D. G. RUSSELL. 

One Good Pumpkin Pie. 

1 coffee cup of pumpkin, well browned and sifted. 
In this a pinch of salt, a teacup of sugar, a dessert spoon 
of ground ginger, 2 well beaten eggs, 1 tablespoon melted 
butter; lastly, 214 teacups of rich milk or part cream. 
Pour this mixture in pie plate lined with good crust and 
bake. MRS. M. H. BURNHAM. 

Cream Pie. 

iy 2 cups milk, 

2 tablespoonfuls of sugar, 

2 tablespoonfuls of corn starch, 
Yolks of 2 ergs, 

1 small piece of butter. 
Beat eggs, add sugar, cornstarch and butter. Stir 
into boiling milk and cook until thick. Then pour into 
baked crust. Make meringue of whites of eggs. Heap on 
pie and brown in oven. 

BERTHA FLEMING GEILFUSS. 

Suet Pudding. 

1 cup of chopped suet, 
1 cup of molasses, 
1 cup of sour milk, 

1 cup each of citron, raisins and currants, 

3 cups of flour, 

1 teaspoon soda in molasses, 
Salt, nutmeg, cloves, cinnamon and allspice, Y2 
teaspoon each. 

Steam three hours in greased tin. 



PIES AND PUDDINGS 



121 



Sauce for Pudding 

1 tablespoon of flour, 
1 cup of brown sugar, 
Butter size of an egg, 
1 cup water. 
Cook ; then add brandy to taste. 

MRS. WILLIS N. POMEROY. 

New England Suet Pudding. 

Mix 1 cup stoned raisins, 3y 2 cups flour, 1 cup chop- 
ped suet, y 2 tsp. cinnamon, y 2 tsp. grated nutmeg To 
1 cup sweet milk, add 1 cup molasses, 1 salt spoon of salt, 
1 level tsp. soda, dissolved in a tbsp. of milk. Stir th3 
liquid and dry ingredients together; add a well beaten 
egg and pour the mixture into a covered buttered mold. 
Steam 3 hours. 

Pudding Sauce. 

1 cup sugar, 
Butter size of a walnut, 
1 tbsp. of corn starch, 
1 cup boiling water, 
1 tsp. nutmeg. 

One-half the above recipe will do for a small 
family. ELLA SMITH LEWIS. 

Macaroon Pudding. 

Y 2 lb. stale macaroons, rolled fine, *4 box of granu- 
lated gelatine, soaked in a very little water, afterwards 
adding a very little more of hot water to dissolve it, 1 qt. 
of cream, whipped, into which put sugar and rolled maca- 
roons, and lastly, the gelatine. Flavor with vanilla. Serve 
with cream, or without, as desired. Serve cold. 

This is enough for ten persons. 

MRS. W. S DEWING. 



122 



PIES AND PUDDINGS 



Nut Pudding. 

One and one-half cups of finely chopped pecan nuts* 
yolks of 4 eggs, beaten well, with 1 cup of sugar. Then 
add chopped nuts and pinch of salt, 1 teaspoon of vanilla, 
and lastly, whites of 4 eggs, beaten very stiff. Bake slow- 
ly about 20 minutes. Serve hot, with whipped cream. 

MRS. W. S. DEWING. 

Chocolate Pudding. 

2 sqs. sweet chocolate, grated, 
y 2 cup sugar, 
y 2 cup flour. 

Boil 2 cups of milk, and mix the above in a little 
scalded milk. Stir into boiled milk. Serve cold with 
whipped cream. Flavor with vanilla. 

MRS. L. J. HALE. 

Fig Pudding. 

1 cup molasses, 
1 cup chopped suet, 

1 cup milk, 
314 cups flour, 

2 eggs, 

1 teaspoon soda, 
1 teaspoon cinnamon, 
y 2 teaspoon nutmeg, 
1 pint figs. 

Mix molasses, suet, spices and figs, cut fine. Dis- 
solve soda with tablespoon hot water, and mix with milk. 
Add to other ingredients. Beat eggs light, and stir into 
mixture. Add flour, and beat thoroughly. Steam 5 
hours. MRS. A. L. WALDO. 

Fig Pudding. 

1 pint bread crumbs, 
1 cup of chopped suet, 
1 pound of chopped figs, 



PIES AND PUDDINGS 



123 



3 eggs, 

Juice of 1 lemon, 
1 cup of sugar, 
Salt to taste. 

Steam three hours in a buttered mould, and serve 
with brandy sauce. FLORENCE S. WATTLES. 

Boiled Huckleberry Pudding. 

Measure % pt. of sifted flour; add to it 1 teaspoon 
baking powder, y 2 salt spoon of salt. Sift thoroughly to 
gether. - Stir a well beaten egg into y 2 pt. milk, and stir 
this gradually into flour, making a smooth batter. Then 
stir in iy 2 cups of berries; turn into a buttered mould, 
and steam, in enough boiling water to partly cover the 
mould, for 1 hour. Serve with hard or liquid sauce. 

MRS. A. K. EDWARDS. 

Gup Puffs. 

Batter: — One-half cup white sugar, y 2 cup milk, 2 
eggs, 2 teaspoons baking powder, a little salt, flour 
enough so the batter will drop from the spoon. Butter 
teacups and put 1 tablespoon of any kind of fruit you 
prefer in bottom of cup, then fill cup half full of batter. 
Steam one hour. For sauce, use juice of fruit. — Taken 
from the Old Book. 

Baiter Pudding, 

1 cup milk, 

2 tablespoons flour, 
2 tablespoons sugar, 

4 eggs, 

Butter the size of an egg. 
Stir the flour and butter together; put into it the 
milk, and cook 8 minutes, or until it thickens. Stir the 
sugar and yolks of eggs, together, take the milk from the 
fire and mix together, then let it stand until cold. When 
nearly dinner-time, beat up the whites and stir in, and 
then cook 20 minutes. A mortar or liquid sauce, which 
ever is preferred, can be used. 

MRS. L. C. CHAPIN. 



124 



PIES AND PUDDINGS 



Cottage Pudding. 

1 cupful of sugar, 
iy 2 cupfuls of flour, 

1 tablespoonful of butter, 
y 2 cupful of milk, 

2 eggs, beaten separately, 

1 teaspoonful of baking powder. 
Brandy or wine sauce. S. B. K. 

Orange Float. 

1 qt. boiling water, 

2 tablespoonfuls corn starch, 
1 teacup of sugar. 

Put the sugar in the water, dissolve the corn starch 
in a little cold water, and stir all together. When cold, 
add the juice of 2 lemons, and a teaspoonful of vanilla. 
Take one dozen oranges, peel and cut into small pieces, 
taking all the seeds out; put sugar over them, let them 
stand a little while, then put in the corn starch. Beat the 
whites of 3 eggs with a little sugar, and pour over the 
top. MRS. O. B. FLAGG. 

Orange Fritters. 

Make a batter of a cup of flour, 2 eggs and milk 
enough to make it of proper consistency; peel 6 oranges, 
slice them, and mix with the batter. Fry in hot lard to a 
delicate brown. Serve with powdered sugar and sherry 
wine. BESSIE L. DUDGEON. 

Buckeye Pudding. 

1 cup of chopped raisins, 
iy 2 cups of molasses, 
1 cup of warm water, 
2V 2 cups of flour, 
1 dessertspoonful of soda, 
The yolks of 2 eggs. 
Steam for 2 hours. 



PIES AND PUDDINGS 



125 



Sauce. 

L cup of powdered sugar, 
y 2 cup of butter, 

1 tsp. of hot water in butter and sugar, 

Whites of 2 eggs, beaten and added just before 

serving. 

Half of the above is enough for six persons. 

MRS. ALBERT SHELMIRE. 

Cottage Pudding. 

Butter size of black walnut 
1 egg, 

1 tablespoon sugar, 
y 2 cup milk, 

Flour like cake dough, 
Heaping teaspoon baking powder. 
Butter cups, and put in 1 tablespoon canned rasp- 
berries; add dough, and steam 20 minutes; serve with 
raspberrv sauce. 

MRS. GEORGE McDONALD. 

Tapioca Cream. 

Soak 3 tablespoons of tapioca over night, put it in fi 
quart of boiling milk. Cook y 2 hour. Beat yolks of i 
eggs with 1 cup of sugar, add 3 tablespoons of prepared 
cocoanut ; stir in and boil 10 minutes longer. Pour into 
pudding dish. Beat the whites of eggs to a stiff froth 
with 3 tablespoons of sugar added ; pour this over the top, 
then sprinkle cocoanut over all. Set in oven to brown. 

MRS. GEORGE McDONALD. 

Broicn Betty 

2 cups chopped apples, 
iy 2 cups bread crumbs, 
% cup sugar, 

1 teaspoonful cinnamon. 
Put together in layers. Dot top with bits of butter. 
Serve with sugar and cream, or without. 

MRS. GEORGE McDONALD. 



126 



PIES AND PUDDINGS 



A Simple Apple Pudding. 

Pare and slice, thin, enough tart cooking apples to 
make an inch layer in a granite pie pan. Sift together 
1Y2 cups flour, 3 level teaspoons baking powder, and a 
pinch of salt. Rub into this 1 tablespoon lard and ^2 
tablespoon butter. Mix to a stiff batter, with sweet milk, 
and spread over apples. Bake until apples are soft and 
turn out on a plate, with apple on top. Sprinkle thick 
with sugar, and serve either with cream or a boiled sauce. 

MRS. E. A. BALYEAT. 

A Delicate Dessert. 

Four tablespoonfuls minute tapioca, cooked with 1 
qt. of water, and a little salt, in a double boiler for 15 
minutes. Prepare 3 large apples as for apple sauce, and 
cover with y 2 cup of sugar. Pour cooked tapioca over 
apples, and bake until apples are tender. Serve cold with 
whipped cream. MRS. J. A. NEWELL. 

Rice Pudding. 

One quart of milk, heated, in double boiler. Stir into 
it 2-3 of a cup of sugar and yolks of 2 eggs, into which 
have been beaten two tablespoons of corn starch. Boil 
this until it thickens, and stir in 2 squares of chocolate. 
The last thing add a cupful of rice, which has been 
cooked, and is still hot. Beat this in; pour into a baking 
dish, make a meringue of the whites of the eggs, brown in 
the oven or turn into custard cups and serve cold. 

MRS. F. W. RUSSELL. 

Straivberry Chortcake. 

I have used several recipes for short cake, but find 
this the very best of all. 

Sift two heaping teaspoons of baking powder and a 
little salt with three cups of flour. Rub a large table 
spoon of butter in. Mix with milk, with a fork, until 
soft enough to drop from a spoon. Spread equally in two 
jelly cake pans, baking fifteen or twenty minutes in quick 
oven. Spread each layer with butter. Have ready two 



PIES AND PUDDINGS 



127 



quarts of berries, part of them having been plentifully 
sugared two hours before. Put these on the lower cake 
and the finer ones on top. Set in oven, and just before 
serving, pour the syrup that has formed over the top. 
Serve with or without cream. It is very easily made and 
delicious. MRS. GEORGE F. KIDDER. 

Fig Pudding. 

Y 2 cup graham flour, wet with cold water, 

1 pint boiling water, 

Cook until thick, 

y 2 pound chopped nuts, 

y 2 pound chopped figs, 

1 cup sugar, 

Cook all together, 

Put into cup and mould, 

Serve with whipped cream. 

MRS. GEORGE McDONALD. 

Apple Pudding. 

1 cup of flour, 

Y 2 cup sugar, 
y 2 cup milk, 

2 spoons melted butter, 
1 egg, 

1 teaspoon baking powder. 
Turn this batter over sliced apples, and bake 1 hour. 
Serve with cream. 

MRS. GEORGE McDONALD. 

Suet Pudding. 

2y 2 cups bread crumbs, 

y 2 cup suet, 

y 2 cup molasses, 

1 cup sweet milk, 

1 cup raisins, (chopped), 

1 egg, 

Half teaspoonful cloves, 



128 



PIES AND PUDDINGS 



Half teaspoon cinnamon, 
Salt spoon of salt. 
Steam two hours in a tin pudding dish. Serve with 
wine sauce. MRS. GEORGE McDOXALD. 

Kentucky Plum Pudding. 

3 lbs. raisins, 

1 lb. currants, 

Y 2 lb. citron, 

% lb. suet, 

A pinch of salt, 

1 tablespoon cinnamon, 

iy 2 lbs. stale bread, 

1 lb. brown sugar, 

% lb. chopped apples, 

8 eggs, 

1 qt. milk, 

2 grated nutmegs. 

Pour the hot milk on bread crumbs, then add suet ; 
when that is cool enough not to curdle, or cook, put in 
eggs; then the other ingredients. Steam four hours. 

CAROLYN F. EDWARDS. 

Washington Pudding. 

2 cups flour, 
1 cup molasses, 

1 cup milk, 

2 teaspoons cloves, 

2 teaspoons cinnamon, 

1 teaspoon soda, 
y 2 teaspoon salt, 

2 eggs, 

Steam two hours. 

Sauce. 

Yolks of 2 eggs. 

Pulverized sugar to thicken, 

Wine to taste. 



PIES AND PUDDINGS 



129 



Add whites, well whipped, just before serving. 

(Half the quantities given in the pudding recipe is 
^enough for a small familv, but it must steam two hours 
just the same.) MRS. CHARLES A. PECK. 

Plum Charlotte. 

Take slices of bread — either baker's or home made — 
cut off the crust, and butter on both sides. Have a can of 
plums heated (tart red or purple plums are best), put a 
layer of fruit in a pudding dish, then a layer of bread, un- 
til the dish is filled. Put it into the oven for five minutes, 
till it gets heated through, then cover with a plate, and put 
a weight on it. Eat cold, with cream and sugar. It 
needs plenty of juice to saturate the bread. 

MRS. T. P. SHELDON. 

Suet Pudding. 

1 cup suet, chopped fine, 

1 cup molasses, 

1 cup raisins, 

1 cup sweet milk, 

4 cups sifted flour, 

1 teaspoon soda, 

1 teaspoon cream tartar, 

1 teaspoon cloves, 

2 teaspoons cinnamon. 

Steam three hours. Sour milk can be used by 
omitting the cream of tartar. MRS. F. E. HULL. 

Fritters. 

1 pint sweet milk, 
4 eggs, 

1 quart flour, 

3 tablespoonfuls of baking powder, sifted in flour. 
Serve warm, with maple sugar. 

MRS. EDDY. 



6 



130 



PIES AND PUDDINGS 



Cream Puffs. 

Melt y 2 cup of butter in 1 cup of boiling water, and 
beat in 1 cup of flour. Then remove from stove, and when 
cool add 3 eggs — one at a time — without beating. Drop 
on tins quickly and bake about 25 minutes in a moderate 
oven. For the cream :.. One-half pint of milk, 1 egg, i 
teaspoons of sugar, 2 large tablespoons of flour ; boil and 
flavor with lemon. When puffs are done, open with a 
sharp knife and fill with the cream. 

MRS. EDWIN DeYOE. 

Pudding Sauce. 

1 large tablespoon butter, 
1 teacup sugar, 

1 tablespoonful boiling water. 
Beat well together the yolk of 1 egg. the white beaten 
to a froth, and put in last ; as it goes to the table add wine. 

MRS. GEORGE F. KIDDER. 

Pudding Sauce. 

One egg beaten 5 minutes. Beat w^ith 1 cup of sugar 
5 minutes more; add 2 tbsp. boiling water, just before 
serving. The secret of the sauce is to beat it ; 20 minutes 
is not^too long. CHRISTINA L. BURNS. 

Fine Sauce for Plum Pudding. 

1 cup of cream, 

1 cup of powdered sugar, 

1 egg, 

Whiskev or brandv to taste. 
Cream the butter till light; add the sugar, then break 
an egg over it and mix thoroughly. Put the sauce in a 
bowl and set in hot water. Stir till it melts, add the 
whiskey and serve 



PIES AND PUDDINGS 



131 



Hard Sauce. 

4 tablespoonfuls of butter, 
1 cup sifted powdered sugar, 
White of 1 egg, 

1- 3 teaspoonful lemon extract, 

2- 3 teaspoonful vanilla, 
Little nutmeg. 

Cream butter ; add sugar, and beaten white of egg. 
Pile lightly on a dish, and sprinkle with nutmeg. 

ROSE B. NISBET. 

Pudding Sauce. 
Yolk of 1 egg, 

1 tablespoon butter and 1 teacup sugar, creamed 

together 

Beat the egg, and add to the creamed butter and 
sugar. Add two large spoons of boiling water. Set on 
the stove and stir constantly until it just boils. Flavor 
with vanilla, sherrv wine or brandy. 

MRS. L. B. HEARD. 

.Strawberry Sauce for Steamed Sponge Puddings. 

Small tablespoon butter, 
% cup sugar, beaten to a cream. 
Add % cup strawberry syrup, or same amount of 
fresh crushed berries; beat up light, and just before serv 
ing, add the beaten white of one egg. 

MRS. CHAS. A. PECK. 



DESSERTS, CREAMS AND ICES. 



Almond Charlotte. 

Soak half a package of gelatine in half a cup of cold 
water two hours. Blanch one cup of almond meats, and 
chop them fine. Put three large spoonfuls of granulated 
sugar in a saucepan over the fire, and when it is melted 
put in the nut meats, and stir until they become slightly 
browned; remove from the fire, and when the meats are 
cold, roll fine. Put in a double boiler one and one-half 
nips of milk and the rolled meats, and place over the fire. 

Beat light the yolks of two eggs, and add to them, 
three-quarters of a cup of sugar. Draw the boiling milk 
to one side of the fire, and gradually stir in the egg mix 
ture. Put in the soaked gelatine, and stir a few mo- 
ments ; remove quickly from the range, and stand the dish 
in a pan of ice water. Flavor with one teaspoonful of 
almond, and beat the mixture until it begins to thicken; 
then add two quarts of whipped cream, and stir until it 
is so thick it cannot settle. Turn into moulds, and set it 
awav in a cool place to become firm. 

ELIZABETH HOLTEXHOUSE. 

Caramel Pudding. 

1 quart of milk, 

1 cup of dark brown sugar, 

4 level tablespoonfuls of corn starch, 

A little salt, 

Small piece of butter, 

1 teaspoonful of vanilla. 

Put sugar in iron spider, and let it brown, stir- 
ring all of the time; add milk hot, and stir until the sugar 
is dissolved ; then add corn starch, dissolved in cold 
milk, butter, salt; add vanilla after it is removed from 
stove. Eat with cream cold. 

BESSIE L. NEWELL. 



DESSERTS, CREAMS AND ICES 



133 



Caramel Cup Custard. 

Beat up 5 eggs, add % CU P granulated sugar and 1 
qt. new milk. In a small frying pan stir 2-3 of a cup of 
granulated sugar until it becomes liquid, and just begins 
to smoke. Pour this into custard cups. Then on top 
pour the custard mixture. Set cups, in a moderate oven 
in a shallow pan half filled with hot water. In about 20 
minutes, try them Avith the handle of a teaspoon, to see if 
they are firm. Turn out of the cups onto sauce dishes 
when cool. The melted sugar will form a caramel sauce 
over the custard. 

MRS. ROBERT T. VAN DEUSEN. 

Caramel Pudding. 

One-half cupful of granulated sugar browned until a 
coffee color; into this pour one quart of hot milk and two 
thirds of a cup of sugar; then add two tablespoonfuls of 
corn starch in milk, and boil until it becomes a thick 
custard. When almost cold, stir in one cupful, each, of 
raisins and nuts. Chill and serve with whipped cream. 

ELIZABETH HOLTENHOUSE. 

Custard With Caromel Sauce. 

1 pint milk, 

2 eggs, 

2 tablespoons sugar, 

A few slices of lemon peel. 
Boil the milk with the lemon peel in double boiler, 
while you beat the eggs and sugar together. Add the 
boiling milk slowly, and turn into baking cups which 
have been buttered and sugared. Set the cups in a tin of 
water, and bake 40 minutes in slow oven. 

Sauce. 

Boil y 2 cup water, y 2 cup sugar, some pieces of lemon 
peel, 2 cloves and 1 inch piece of cinnamon for ten min 
utes. Put 2 tablespoons sugar in a sheet iron sauce pan, 



134 



DESSERTS, CREAMS AND ICES 



with 1 table spoon water. Stir until very dark brown, 
then add to above mixture, stirring until well mixed. 

MRS. CHAS. A. PECK. 

French Charlotte. 

Soak 14 box pulverized gelatine one hour, then set 
over boiling water to dissolve. Scald 1 cup of milk, add 
to it 1 cup granulated sugar and 1 beaten egg, stirring ali 
the time. Add gelatine and a teaspoon vanilla, and set* 
aside to cool. Whip 1 pint cream, and add to the cooled 
custard; turn into mould that has been wet with cold 
water, and when nearly set, put in, one at a time, one-half 
cup English walnut meats. Should be made the day 
before using. Delicious dessert. 

MRS. GEORGE McDONALD. 

Rice Blanc Mange. 

Pick over and wash a scant half cupful of rice; put 
in double boiler with 3 cups of milk and a pinch of salt; 
cook until very soft, then, add two rather scant table- 
spoons of granulated gelatine, which has been soaked in 
four tablespoons of cold water; stir gently, and add good 
Y 2 cup powdered sugar. Set aside until cold, and begin- 
ning to thicken; then add 14 cup of sherry, 1 teaspoon 
vanilla and 1 cup cream, whipped stiff. Turn into wetted 
moulds until firm. When ready to serve, unmould and 
garnish with candied cherries. Serve with whipped 
cream. MRS. WM. E. HILL. 

Chocolate 8 outfit- 

3 oz. chocolate, 

4 tbsp. of sugar, 

2 rounded tbsp. flour, 

Whites of 4 eggs, 

1 rounding tbsp. butter. 
Melt butter in small sauce pan. Stir into it the flour, 
and let it cook a minute, but not brown. Then add slowly 
the milk. Stir until smooth and a little thickened; re- 



DESSERTS, CREAMS AND ICES 



135 



move from fire and turn it slowly onto the yolks am! 
sugar, which have been beaten to a cream. Mix thoroughly, 
and add the melted chocolate. Stir for a few minutes, 
then set away to cool. Rub a little butter over the top, so 
a crust w r ill not form. When ready to serve, stir the 
mixture well to make it smooth, and fold into it lightly 
the whites of eggs, which have been whipped until very 
dry and firm. Turn the mixture into a buttered tin, lined 
with a strip of greased paper, which rises above the sides 
to confine the souffle as it rises. Cover the sauce pan, 
and steam for 30 minutes. Do not raise cover from the 
time it commences to steam until ready for table. Place 
tin on hot dish, and serve at once, with plain cream. 

MES. W. H. BROWN. 

Chocolate Charlotte Russe. 

1 pint cream, 

Y 2 cup sugar, 

4 eggs, beaten separately, 

y 2 box gelatine, (Cox), 

3 tbsp. grated chocolate. 
Put cream in hot water till it is thick. Add sugar 
gelatine and chocolate. Cook till dissolved, then pour 
over yolks of eggs, and cook 5 minutes. Remove from fire, 
and pour over beaten whites and lady-fingers in a dish. 

PAULINE DAVIS. 

Charlotte Russe. 

1 pt. sweet cream, sweetened to taste, 

1 teaspoon vanilla, 

2 tablespoons brandy, whipped until thick. 
Dissolve 14 00x ^ox's gelatine in very little water, 

and stir in cream quickly. Line a bread tin with lady 
fingers, and pour in the charlotte. Before serving, turn 
out onto platter. 

MARY E. VANDE WALKER. 



136 



DESSERTS, CREAMS AND ICES 



Bavarian Cream. 

1 pt. milk, 

Yolks 4 eggs, well beaten, 
y 2 cup sugar, 

y 2 box Cox's gelatine, (scant measure). 
Mix all together and cook in double boiler, stirring 
constantly until gelatine is dissolved. Strain through a 
sieve, and when nearly cold, stir in 1 pt. of whipped cream. 
Flavor with vanilla. MRS. W. S. DEWING.. 

Ginger Cream. 

Soak y 2 box gelatine in y 2 cup cold water 20 minutes. 
Boil 1 pt. milk; add the beaten yolks of 4 eggs, y 2 cup 
sugar and y 2 tsp salt. Cook until it thickens like 
custard. Add gelatine ; strain into pan. Add 1 tbsp. each 
of wine, brandy and quarter of a cup ginger syrup, and y± 
lb. ginger, cut into small pieces. Set on ice. When 
quite thick, add 1 pt. whipped cream, then mould. 

MRS. J. H. BROWN. 

Figs a la Creme. 

Take the best figs, and steam 15 minutes. Cut open 
and fill with apricot jam and chopped English walnuts 
Close again, roll in powdered sugar, and serve with 
whipped cream. MRS. W. S. DEWING. 

Wine Jelly. 

One package Cox's gelatine. Add juice of 3 lemons 
and rind of one. Pour over 1 pint of cold water, and let 
stand an hour. Then add 2y 2 pints boiling water, 1 pint 
wine, 2 lbs. white sugar, and a few sticks of cinnamon. 
Boil up, once, and strain through old linen. 

MRS. CHAS. A. PECK. 

Sherry Cream. 
1 cup sherry wine, 

y^ cup gelatine, dissolved in 14 CU P water. 



DESSERTS, CREAMS AND ICES 



1ST 



% cup confectioner's sugar. 
Dissolve gelatine ; add sugar and wine. Strain. Add 
2 cups whipped cream. Pour into mould previously wer 
in cold water. MRS. FRANK BUSH. 

Apple Snow. 

Pare, core and steam until done, six large tart apples. 
Cool, strain and beat well, sweeten to taste, then add the 
whipped whites of four eggs. Beat together until a dish 
of snow is the result. Flavor with a little lemon or 
vanilla. Serve with cream. 

MRS. L. B. HEARD. 

Manioca Pudding. 

One quart of sweet milk, 3 tablespoons of manioca, 
put in the milk when it is cooking. When boiled, add 
4 tablespoons of sugar and the yolks of 3 eggs, beaten 
with the sugar. Remove from the fire as soon as it thick 
ens. Flavor with vanilla, turn into a pudding dish, and 
cover with a meringue, made of the three whites of the 
eggs, and a little powdered sugar. Brown delicately in 
the oven, and serve cold, with cream. 

MRS. L. B. HEARD. 
Marmalade Pudding. 

3 eggs, 

1 big coffee cup of flour, 

1 small cup of brown sugar, 
Butter the size of 2 eggs, 

2 large tbsp. of orange marmalade, 

y 2 even tsp. of soda, dissolved in 3 tsp. of milk. 
Cream the butter and sugar; add the marmalade, 
then the well beaten eggs, the flour and then, the soda 
Steam 2 hours in a covered tin mold. Wine sauce. 

MRS. ROBERT BURNS. 



138 



DESSERTS, CREAMS AND ICES 



Stuffed Peaches (for Dessert). 

Peel % pk. of large sized peaches, remove stones with 
tin teaspoon. Fill with 1 lb. chopped English walnuts, 1 
lb. chopped figs, 1 lb. chopped raisins, mixed together. 
Make very rich syrup of brown sugar and water (about 
1 gal.) , and add enough good vinegar to flavor well. Care 
fully boil prepared peaches in syrup until clear, then put 
in mason jars as you do for canned peaches. Serve indi- 
vidually with whipped cream. 

MRS. HARRY C. HOWARD. 

Prunes in Jelly. 

Soak 2 heaping dessert spoonfuls of granulated gela- 
tine in 1 cup of cold water 1 hour. Add 1 cup of boiling 
w^ater, 1 cup of sugar, 1 cup of white wine or sherry, and 
the juice of 1 lemon. Cut 12 cooked prunes in quarters. 
Have ready a mould set in cold water. Strain into it, 
enough jelly to make about 1 inch in thickness; let this 
harden ; add prunes at equal distances apart, then a sec 
ond layer of jelly. When that has hardened, repeat until 
the mould is filled. Serve with whipped cream, 

MRS. W. S. DEWING. 

Lemon Fruit Jelly. 

One half box gelatine, soaked for one-half hour, in 
one-half cup cold water. Pour two and one-half cups 
boiling water over gelatine, add three-quarters of a cup of 
lemon juice and one and a quarter cups sugar. Put mold 
on ice; add four tablespoons of the liquid. Let it stand 
until it begins to form, then add a few slices of bananas, 
walnut meats, cherries; add liquid and fruit alternately 
until mold is filled. Serve with whipped cream. 

MRS. GEORGE McDONALD. 

Prune Whij). 

One pound best California prunes, washed well and 
soaked over night. In morning, cook in same water in 



DESSERTS, CREAMS AM) ICES 



139 



which they were soaked, with iy 2 cups sugar. When 
thoroughly soft, take out pits and put pulp through a 
sieve. An hour before serving, beat the whites of 3 eggs 
to stiff froth, and beat into the prunes. Serve very cold 
with whipped cream. M. H. P. 

Coffee Jelly. 

Soak one-half box gelatine in y 2 pint cold water for 
an hour. Then, add one generous pint of strong coffee, 
boiling hot, and y 2 pint sugar. Strain through old linen. 
Serve with whipped cream. 

To make the coffee, take 6 tablespoons coffee to iy 2 
pint water. MRS. CHAS. A. PECK. 

Coffee Mousse. 

Dissolve y 2 box gelatine in a little cold milk, (about 
half a cupful), for an hour, or until thoroughly dissolved; 
add one-half pint strong coffee, boiling hot, and sweeten 
to taste. Strain through old linen into a cake bowl. 
When it begins to stiffen, beat it up with egg beater till 
it becomes a froth, then add a pint of cream, whipped. 
Mix thoroughly, mold and set on ice. Serve plain or with 
whipped cream. MRS. CHAS. A. PECK. 

Maple Paffait for Two. 

2 eggs, 

y 2 pint cream, to whip, 
y 2 cup maple syrup. 
Beat eggs well, and add syrup; put in double boiler, 
and cook, until it makes a thick coating on spoon. Turn 
into a bowl, and beat until cold. Whip the cream, and 
mix with egg mixture. Put in mold and set where cold 
for 3 or 4 hours. In winter, set in snow ; in summer, pack 
in ice and salt. MRS. A. E. KETTLE. 

Angel Charlotte Basse. 

1 tbsp. Knox gelatine, 
y± cup cold water, 



540 



DESSERTS, CREAMS AND ICES 



414 cups boiling water, 

1 cup sugar, 1 pt. thick cream, y 2 doz. rolled stale 
macaroons, 1 doz. marshmallows, cut in small pieces, 

2 tbsp. chopped candied cherries. 

y± lb. blanched and chopped almonds. 
Soak gelatine in cold water ; dissolve in boiling water, 
and add sugar. When mixture is cold, add cream, beaten 
stiff, then macaroons, marshmallows, almonds and cher 
ries. Flavor with a little sherry. Turn in molds and let 
stand in cold. MRS. A. E. KETTLE. 

Maple Mousse. 

4 eggs, 

1 cup maple syrup, 
1 pt. of thick sweet cream. 
Put yolks of eggs, well beaten, and syrup, in a basin ; 
-stir together, and set basin on the stove. Stir continually 
until it thickens. Remove and let it cool. Whip cream 
until stiff. Beat whites of eggs stiff, and stir them into 
the cream. Turn syrup into this. Beat thoroughly, and 
pour into a freezer or mold. Pack with ice. Stir the 
mixture with a spoon a few times. Cover and let stand 
four hours. MRS. W. S. DEWING. 

Tan ilia Ice Cream. 
1 qt. cream, 

iy 2 cups granulated sugar, 

1 teaspoonful of vanilla. 
Whip cream; beat into cream the sugar, and then 
add the vanilla, and freeze in freezer. Or, put mixture in 
a two-quart mold. Pack mold in cracked ice and salt, and 
leave for four hours. 

Strawberry Ice Cream. 

1 quart of cream. 
1 quart of strawberries, 
1 pint of granulated sugar. 
Mash the sugar and strawberries together, and let 
stand for an hour. Whip the cream ; add the strawberry 
mixture ; put all in a freezer and freeze. 

WINIFRED S. CLARK. 



DESSERTS, CREAMS AND ICES 141 

Lemon Ice. 

2 small cups granulated sugar, 
Juice of 3 lemons, squeezed into the sugar, 
Stir well. When ready to turn into the freezer, add 
1 quart of morning's milk. 

MRS. W. S. DEWING. 

Orange Water Ice. 

The juice of 12 oranges to 1 gallon of water, 
Sugar to taste. 
Take 1 pint boiling water, pour on pulp and skin and 
let remain until juice is extracted. 

F. C. VAN WYCK 

A Delicious Sherbet. 

Mix together, 1 pint of milk, 
1 pint of sugar, 
1 pint water, 

1 pint canned apricots, rubbed through a sieve, 
(Peaches may be used instead of apricots). 
Freeze. F. C. Y. W. 

Frozen Pudding. 

Whip whites of two eggs to a very stiff froth ; add a 
ismall half cup of granulated sugar, and mix well. Add 
to this a pint of cream, which has been thoroughly 
whipped. Divide this into two parts ; to one portion, add 
chopped candied fruits and nuts, and flavor with vanilla. 
To the other portion, add one sq. of Baker's chocolate, 
which has been melted and cooled. Fill a mold half full 
of one kind, and add the other. Pack in a pail with 
chopped ice and salt for two hours. 

MRS. GEORGE McDONALD. 

Cranberry Frappe. 

Roil one quart of cranberries in one pint of water five 
or six minutes ; strain through a cloth. Add one pint of 



142 



DESSERTS, CREAMS AND ICES 



sugar ; stir and boil until the sugar is dissolved. When 
cold, add the strained juice of two lemons. Freeze to a 
inush. MBS. CHAS. BUSH. 

Stratvberry Bavarian Cream. 

1 quart of strawberries, 

1 pint of cream, 

1 large cupful of sugar, 

% cupful of boiling water, 

V-2 cupful of cold water, 

y 2 package of gelatine. 
Soak the gelatine two hours in the cold water. Mash 
the berries and sugar together, and let them stand one- 
hour. Whip the cream to a froth; strain the juice from 
the berries, pressing through as much as possible without 
the seeds. Pour hot water on the gelatine, and when dis- 
solved, strain it into the strawberry juice. Place the 
basin, (which should be tin), in a pan of ice water and 
beat until the cream begins to thicken. When as thick as 
soft custard, stir in the whipped cream, and when this is 
well mixed, turn into the mold (it will make nearly two 
quarts), and set away to harden. Serve with whipped 
cream heaped around it, or, if the border mold is used, 
have the cream in the center. Canned strawberries may 
be used in the same wav. 

ELIZABETH W. PBATT. 



PICKLES AND RELISHES. 



Razzle Dazzle. 

2 qts. red raspberries, 

2 qts. red currants, 

2 qts. red cherries, 

1 qt. green gooseberries. 

To every lb. of fruit, % lb. sugar. 
Pit cherries, and stem currants. Put gooseberries in 
kettle first, then cherries, currants and raspberries. Boil 
all together 10 minutes, then add sugar, and boil to the 
consistency of jelly. Cooking too long makes it dark. 
Put in glasses or pt. Mason jars. MRS, A. E. C. 

Cherry Conserve. 

5 lbs. pitted cherries, 
5 lbs. sugar, 

2 1 /2 lbs. of seeded raisins, 

4 oranges, 
1 lemon. 

Use all the orange and lemon ; chop the rind very fine, 
and boil all together, good, for one hour. 

MRS. JAMES H. MILLS. 

Ginger Pear. 

8 lbs. of pear rinds and juice of four lemons, 
1 60c jar of preserved ginger, 
8 lbs. sugar. 

Chop all fine, mix with sugar, and boil three-quarters 
of an hour. MRS. GEORGE McDONALD. 

Spiced Gooseberries. 

5 lbs. of fruit, with the stem and blossoms cut off, 
4 lbs. sugar, 

1 pt. vinegar, 



144 



PICKLES AND RELISHES 



2 tablespoons of cinnamon. 

Boil two hours. Watch carefully the last hour. 

FRANCES C. VAN WYCK. 

Spiced Tomatoes. 

12 lbs. of tomatoes, 
4 pounds of sugar, 

1 quart of vinegar. 

Peel tomatoes and let them stand over night in the 
sugar and vinegar ; in the morning, add 1 tablespoon 
each of cinnamon and cloves in a bag, and boil down 
slowly until they are thick. M. H. DeYOE. 

Tomato Marmalade. 

6 -lbs. ripe tomatoes, 

3 lbs. of sugar, 

3 lemons, juice, peel and pulp and chop fine, 

2 oz. white ginger root, broken in small pieces. 
Cook slowly until thick. Cut out the hard center of 

tomato, and remove the skin before weighing. 

MRS. F. W. MYERS. 

Orange Marmalade. 

One pound of sugar to each pound of fruit. Pare the 
oranges then, and take 2-3 of the rinds and boil in three 
waters until tender. Pare all the thick white from the 
oranges that can be taken off. Quarter, remove seeds, 
and chop or cut into small pieces. Drain over the sugar 
all the juice that will come out without pressing. Heat 
this until the sugar is dissolved, then boil and skim for 
five minutes; put in the skin and boil for ten minutes. 
Add the fruit and boil 20 minutes more. When cold, put 
in jellv glasses. Shred or chop the skin very fine. 

MRS. GEORGE McDONALD. 

Grape Marmalade. 

Heat grapes; strain to remove seeds and skins. To 
4 pints of juice, add 3 pounds sugar, and 2 pounds raisins. 



PICKLES AND RELISHES 



145 



Boil until it becomes like marmalade. Just before re- 
moving from the fire, add 1 pound English walnut meats, 
which have had boiling water poured over them. 

MRS. EUGENE COOK. 

Quince Marmalade. 

Pear, core and slice quinces, stewing the skins, cores 
and seeds in a vessel by themselves, with just enough 
water to cover them. When this has simmered long 
enough to extract all the flavor, and the parings are 
broken in pieces, strain off the water through a thick 
cloth. Put the quinces into a preserving kettle. When 
this water is almost cold, pour it over them and boil, 
stirring and mashing the fruit with a wooden spoon as it 
becomes soft. The juice of 2 oranges to every 3 lbs. of 
fruit imparts an agreeable flavor. Put in through a sieve 
to have it fine. When you have reduced all to a smooth 
paste, stir in a scant % lb. of sugar for every pound of 
fruit; boil ten minutes more, stirring constantly. Put in 
glasses, with brandied paper over them. 

MRS. A. K. EDWARDS. 

Preserved Figs. 

Three lbs. of figs. Cover with water and boil until 
tender, then drain off the water. Make a thick syrup of 
granulated sugar, with whole cloves, stick cinnamon and 
vinegar to taste. Pour over the figs boiling hot. Serve 
cold. Very nice served with ice cream. 

MRS. C. W. DEWING. 

Currant Jelly. 

Put currants over the fire with a little water. Lei 
come to boil; strain; measure a pint of juice and a pint 
and a handful of sugar. Boil exactly 20 minutes. Tlii.s 
never fails. ROSE B. NISBET. 



146 



PICKLES AND RELISHES 



Steiced Cranberries 

1 qt. of berries, 
1 pt. of sugar, 
1 pt. of water. 

Currant Jelly. 'Never Falls. 

Wash and weigh your currants, leaving them on the 
stems. Then crush the currants, and put into the preserv 
ing kettle with one pint of cold water. When they begin 
to boil, let them boil at least twenty minutes, stirring 
them so they won't burn. Let drain over night. In the 
morning, pour the juice into a preserving kettle, and ler 
it boil thoroughly for three or four minutes, then add half 
as many pounds of granulated sugar as you had pounds of 
fruit when weighed. For instance, if you had twelve 
pounds of fruit, use six pounds of sugar, and as soon as 
sugar is dissolved, pour into glasses. Always warm the 
sugar before adding it to the juice. 

MKS. A. C. WOKTLEY. 

Crabapple Jelly. 

Cut the apples into quarters, cover with water, ami 
boil till tender. Strain through a flannel bag over night. 
For 1 pt. of juice, take 1 pt. of sugar. Boil juice 20 min- 
utes, then add sugar which has been heated in oven. Boil 
until it begins to jelly. Skim constantly. 

Quince and peach jelly can be made same as crab 
apple jelly. 

Gh~ape Jelly. 

Wash and stem grapes; place in a kettle and cook 
until the skins break open. Strain over night in flannel 
bag, and to 1 pt. of juice, add 1 pt. of sugar. Boil until 
it begins to jelly, and pour in glasses. When hard, melt 
paraflne and pour enough in each glass to form a cako 
over the jelly. Cover over with paper, and place in dark 
closet. 



Corn Oysters. 
6 ears grated corn, 

1 well beaten egg, stirred in just before frying, 

y 2 cup sweet milk, 

1 scant cup of sifted flour. 

Season highly with salt and pepper. Fry on pancake 
griddle in size of large oysters. Use one-half each, butter 
and lard for greasing the griddle. Turn like griddle cakes. 
Serve hot. 

MRS. J. W. PATTERSON. 

Candied Orange Peel. 

Take the rind of 6 thick skinned oranges; remove the 
pulp, cut with shears into straws; put into a two quart 
glass jar, cover with water and soak for four days, chang- 
ing the water each day; then place in a granite kettle, 
cover with clear cold water and boil until tender. Make 
a syrup of three cups of sugar, add orange peel, which has 
been drained, and let it cook until the syrup almost 
granulates. Remove peel from syrup, spread on a platter, 
when nearly cool, roll in sugar and place on wax paper to 
dry. 

MRS. J. W. PATTERSON. 

Sweet Stuffed Cucumbers. 

Take 24 large, full grown green cucumbers. Wash 
and put into a strong brine for 2 or 3 days. Have ready 
\y lbs. of seedless raisins, cut in pieces, 
\y 2 lbs. of citron, put through the chopper, 
1 lbs. of washed and dried currants, 
1 lb. of white mustard seed, 
1 teaspoonful of powdered cloves, 
1 of grated nutmeg or mace. 

Mix together. Cut open the cucumbers on one side 
and with the finger scrape out the seeds, after they have 
been in fresh water a day. Fill the cucumbers with the 
mixture, close and tie securely with cord from end to end. 
Have a gallon of vinegar in which 4 lbs. of light brown 
sugar Has been boiled. Add the cucumbers and let them 
boil till clear. Put into a stone jar and pour over the 



vinegar — adding more if needed, in the same proportion. 
Put a plate over the top with a heavy clean stone to keep 
them under the syrup. Tie up closely and in a few weeks 
they will be ready to eat. Very nice. 

MRS. ALLAN M. STEARNS. 

Butternut Pickles. 

Gather the green butternuts soon after the first of 
July, or when they can be pierced with a needle. They 
must not be too hard and yet if too young will go to pieces. 
Pierce each with a darning needle. Drop into a stone jar 
containing a strong brine. Leave two or three weeks, 
changing the brine once a week. Pour over scalding hot. 
Some day when you have plenty of time, put on rubber 
gloves and rub the fuzz off of each butternut. Freshen in 
water a day, or two, then pour over them cold vinegar. 
Leave until a convenient season, even weeks. Boil the last 
vinegar with some all spice, cloves and whole black 
peppers. They need less flavoring than other pickles, 
the natural flavor of the nut being so very delicious that 
they require little other than their own flavor. 

MRS ALLAN M. STEARNS. 



PICKLES AND RELISHES 



147 



Katie's Cucumber Pickles. 

To 1 peck small cucumbers, make a brine of 6 qts. 
water, iy 2 cups salt. Boil and turn on cucumbers 3 days 
in succession, then make a new brine as before, and boil 
and turn on cucumbers for 4 more days. The eighth day. 
turn all off, and take 2y 2 qts. of vinegar and 2y 2 qts. of 
water, piece of alum size of a hickory nut ; boil and turn 
on cucumbers, and let stand 4 or 5 days, then w r ash off, 
and dry with cloth, and put a layer of cucumbers and a 
layer of spices, and one green pepper in each layer, (in 
all 4 peppers) ; 4 peppers, y 2 lb. white mustard seed, 2 oz. 
stick cinnamon, 1 oz. cloves, y 2 oz. of celery seed, 1 oz. 
whole allspice, 1 oz. whole black peppers, a good- sized 
bunch horseradish root, cut into small pieces, 6 lbs. brown 
sugar, and 5 qts. of vinegar. Steep up a few spices in a 
little vinegar, and put into the vinegar and sugar, and 
turn over pickles hot. 

MRS. R. ARTHUR STONE. 

Cucumber Pickles. , 

1 pk. small cucumbers, 
1 gal. cider vinegar, 
1 cup salt, 

1 2-3 cups granulated sugar. 
Boil vinegar, salt and sugar together; place in bottom 
of can a handful celery seed, allspice and a few pieces of 
red pepper, y 2 doz. onions to each can. It takes 4 oz. of 
celery seed and 4 oz. of allspice for the above amount. A 
few cassia buds improves it. 

MRS. JAMES H. MILLS. 

Chili Sauce. 

1 pk. tomatoes, 
12 onions, 
3 red peppers, 
3 green peppers. 
Sugar to taste, 
1.-3 cup salt. 



148 



PICKLES AND RELISHES 



1 tbsp. cinnamon, 
1 tbsp. cloves, 
1 tbsp. allspice, 
1 tbsp. mace. 

Chop onions and peppers fine; add the other ingre- 
dients, and boil three (3) hours. Add 1 qt. vinegar and 1 
pt. Worcestershire sauce. Let come to a boil, and bottle. 

SARA E. CARNEY. 

Watermelon Pickles. 

Pare off the green outside, and cut out the pink in 
side, slicing the white part into thick strips. Weigh 8 
lbs., and put in kettle, pouring over it 1 gal. of water in 
which 1 oz. alum has been dissolved. Stand on hot part 
of stove for 3 hours. Then place in ice water for half an 
hour. Take 4 lbs of white sugar, 1 qt. vinegar, and g 
large cupful of mixed spices, such as whole cloves, all- 
spice, cassia buds, stick cinnamon, and green ginger roor. 
tied in cheese cloth bags. Boil 3 minutes. Skim, cool a 
little, and drop in rinds. Simmer gently a half hour or 
till clear and tender; put in jars. Boil down svrup and 
pour it over. JULIET SEEKING HUNTER. 

Watermelon Piclde. 

Boil the rinds in salted water until tender ; then pour 
off the water and let drain. For the syrup: 5 lbs. of 
sugar, to 7 lbs. of melon, and 1 pt. of vinegar. Let the 
sugar and vinegar come to a boil ; after syrup has boiled 
for a few minutes, put in the rind and spice; let boil for 
15 minutes, at least. For the spice use plenty of cinna- 
mon and cloves. LAURA R. WAGNER. 

Brandied Peaches. 

Peel, halve and weigh peaches. To every pound of 
peaches, take % lb. of granulated sugar. Dissolve sugar 
in water, and boil until syrup hairs ; put in peaches, and 
cook until clear and tender. Skim out peaches, and place 
in quart cans, filling cans two-thirds full, and cover, while 



PICKLES AND RELISHES 149 

boiling down syrup. When syrup has boiled until thick, 
add 1 cup of French brandy for each quart can of peaches ; 
remove from fire immediately, and pour over peaches. 
Seal can at once. It is better not to cook more than 
enough peaches to fill two cans at one time. This is not 
too much brandy. 

MRS. HUTSON B. COLMAN. 

Pickle Peaches. 

5 lbs. of peaches, 

3 lbs. granulated sugar, 

y 2 pint vinegar, 

1 oz. cassia buds. 
Stick cassia buds into peaches. Make a good syrup 
with sugar and vinegar. Put fruit into hot syrup, and 
cook until tender. Place peaches in jar and pour over 
them the hot syrup. FLORENCE MYERS. 

Pickle Peaches. 

1 peck peaches, 

5 lbs. sugar, 

3 qts. vinegar. 
Heat vinegar and sugar, and cook a few peaches at a 
time. When all are done, boil syrup a little and add all 
kinds of whole spice. Pour over the peaches. These will 
keep without sealing. ROSE B. NISBET. 

Chopped Pickle. 

y 2 pk. ripe tomatoes, 
1- pk. green tomatoes, 
y 2 doz. good sized onions, 
1 small cabbage, 

1 large, or 3 small, cucumbers 
3 green peppers, 

3 red peppers, 

2 lbs. brown sugar, 

3 pts. cider vinegar. 

Slice all together, and leave over night in salted 



150 



PICKLES AND RELISHES 



water; drain and chop quite fine. Then put all with the 
sugar, vinegar and spices, (cinnamon and black pepper), 
and a little mustard, and boil for 1 or 2 hours, until as 
thick as you like. MRS. J. K. WAGNER, . 

Beet Pickle. 

1 qt. of raw cabbage, chopped fine, 
1 qt .of boiled beets, chopped fine, 

1 qt. of celery, chopped fine, 

2 cups of sugar, 

1 tablespoonful of salt, 
1 teaspoonful of black pepper, 
14 teaspoonful of red pepper, 
1 teacup of grated horseradish. 
Put in cans, and cover with cold vinegar; seal. 

MRS. J. A. NEWELL. 

Aristocrat Pickle. 

One pk. small cucumbers, 3 pts. small onions, slice 
both thin, and put in layers with V/ 2 cups salt. Let stand 
24 hours, then drain well ; take 2 qts. vinegar, y 2 pt. olive 
oil, 1 tbsp. black pepper, 2 tbsp. each of white mustard 
seed and celery seed. Stir well, then add to cucumbers 
and onions. Put in cans. 

MRS. JOSEPHINE PHILLIPS. 

Pepper Hash. 

Y 2 medium sized cabbage, 
y 2 doz. large onions, 

y 2 doz. green peppers, with seeds removed, 

1 coffeecup of white sugar, 

2 tbsp. celery seed, 

1 tbsp. mustard seed. 
Chop cabbage, peppers and onions quite fine. Sprin- 
kle with 14 cup salt. Let stand over night, then drain as 
dry as possible. Cover with cold vinegar. Extra good. 

MRS. JOSEPHINE PHILLIPS. 



PICKLES AND RELISHES 



151 



Choice Cucumber Pickles. 

1 pk. midget cucumbers, 

2 qts. small silver skin onions, 
2 red peppers, 

1 gallon vinegar, 
1 cup salt. 

1 2-3 cups granulated sugar. 
Wash and wipe cucumbers, skin onions and cut pep- 
pers into small strips. Pack in quart fruit jars, adding 
occasionally a few celery seeds, and whole allspice. Bring 
vinegar, with sugar and salt added, to boiling point. Fill 
and seal jars. MRS. E. A. BALYEAT. 

Pickled Peaches, Baked. 

Eub the fuzz off the peaches, and put 2 cloves in each 
one. Take a stone jar, and put in a layer of sugar and 
one of peaches, alternating, till the jar is nearly full, and 
every crevice is filled with sugar ; put a layer of sugar on 
top, then add y% pint of vinegar. Put in a moderate oven 
and bake 3 hours. ELLA LEWIS. 

English Chutney Sauce. 

1 doz. ripe tomatoes, 

1 bu. tart apples, peeled and cored, 
% lb. raisins, 

2 lbs. red peppers, 
6 medium onions, 
% cup mint. 

Put all through meat grinder, 
1 oz. whole white mustard seed, 
4 ozs. salt, 
1% cups sugar, 
1% cups vinegar. 
Keep stirred several days, then put away in con- 
venient jars. 

MRS. GEORGE H. CORNELL. 



152 



PICKLES AND RELISHES 



Cold Catsup. 

y 2 pk. ripe tomatoes, (peeled), 
2 green peppers, 
2 onions, 
1-3 cup salt, 
1 cup sugar, 

% cup white mustard seed, 

1 cup grated horseradish, 

2 tablespoons black pepper, 

1 qt. cider vinegar. 

Chop tomatoes fine, and drain slightly, if very juicy. 
Chop onions and peppers fine, (together), add other ingre- 
dients and seal, without cooking. 

MRS. WM. E. HILL. 

Cucumber Relish, 

2 doz. cucumbers, 
1 doz. onions, 

6 green peppers. 
Scrape out large seeds; do not peel cucumbers; chop 
all fine ; add % cup salt ; cover with water. Let stand over 
night; drain. Add 2 cups brown sugar, 4 tablespoons 
white mustard seed, 4 teaspoons celerv seed, vinegar. 

MRS. E. P. G. RUSSELL. 

Chili Sauce. 

36 ripe tomatoes, 

6 green peppers, 

4 onions, cut fine. 

Boil till it can be put through colander; strain; add 
1 cup sugar, 2y 2 cups vinegar, 1 tablespoon cloves, cinna- 
mon, 2 of salt. Simmer 1 hour. Bottle and seal. 

MRS. E. D. G. RUSSELL. 

Sweet Pickle Pears. 

5 pounds sugar, 

7 pounds pears, 



PICKLES AND RELISHES 



153 



1 ounce cassia buds, 

1 pint vinegar. 
Pare the fruit, and lay in cold water while getting 
them ready. Boil in a weak syrup until tender, put in a 
stone par, and pour the above syrup over them. They will 
keep without sealing. 

MRS. GEO. F KIDDER. 

Canned Tomatoes. 

1 bu. of tomatoes, 
1 cup of granulated sugar, 
6 or 8 onions, cut fine, or chopped, 
1 small teaspoon of red pepper, 
1 teacup of salt. 
Cook thirty minutes. 

MRS. A. C. WORTLEY. 

Bordeau Sauce. 

1 gal. green tomatoes, chopped, 

2 lbs. white sugar, 

1 gal. chopped cabbage, 

1 doz. onions, 

3 red peppers, 

y 2 oz. Tumeric Powder, 

2 oz. white mustard seed, 
1 oz. celery seed, 

1 oz. (whole) cloves, 
1 oz. allspice, 
1 gal. vinegar, 
Salt to taste. 

Boil 20 minutes. MRS. C. T. WHITE. 



BEVERAGES. 



Coffee, with Cold Water. 

Allow one tablespoon coffee for each person, and one 
for the pot; mix with part of an egg and a little cold 
water. Put into perfectly clean coffee pot with y 2 pint 
cold water for every tablespoon of coffee. Let it come to 
a slow boil, stirring down occasionally. Let boil hard 
about 5 minutes, after it comes to a boil. It should take 
about 25 minutes in all. M. H. P. 



Cocoa. 

One teaspoon cocoa to each cup; dissolve in hot 
water, and fill cup 2-3 full with same. Serve with sugar 
and cream. Or, dissolve in hot water and fill up with hoi 
milk, and serve with sugar and whipped cream. 

M. H. P. 



Chocolate Syrup. 

Mix 3 tablespoons grated chocolate (Walter Baker's), 
with 1 pint boiling water. Let the mixture boil up, then 
add 1 pint sugar and boil 3 minutes. When cold add one 
tablespoon of vanilla. 

Put 2 tablespoons of the syrup and two of cracked ice 
in a glass, and fill the glass with milk ; stir well, and add 
1 tablespoon of whipped cream. 

MRS. CHAS. A. PECK. 



Chocolate. 

Put 1 quart of milk in the double boiler, and on the 
fire. Put into a small frying pan 4 ounces Walter Baker's 
chocolate, scraped fine, 3 tablespoonfuls of sugar, and 4 
tablespoonfuls of water. Stir this preparation over a hot 
fire until it becomes smooth and glossy, which will be in 
about one minute; then stir the dissolved chocolate into 



BEVERAGES 



155 



the boiling milk. Whisk well, and then pour into a hot 
jug. Send to the table with a bowl of whipped cream. 
Beat chocolate well with a Dover egg beater, as it will 
make it much thicker. MRS. M. H. C. 

Grape Juice. 

10 lbs. Concord grapes, 
2 qts. water. 

Put on stove, and cook until grapes burst open, then 
put in cheese cloth bags; let drain, and squeeze a little. 
Add to juice 2 coffeecups of sugar, and let boil 5 minutes ; 
or until sugar is all dissolved. Put up in Mason cans. 

HELEN B. PATTISON. 

Virginia Eggnog. 

To make one gallon of eggnog, take one dozen eggs; 
separate the whites and the yolks very carefully. Beat 
each until it becomes as light as practicable. Add one 
pound of pulverized white sugar to the yolks, and mix 
thoroughly. Then add one quart of cognac brandy and a 
half pint of Jamaica rum, pouring them in a small stream 
while stirring actively. Add half a gallon of rich milk. 
Then add not less than three-fourths of the bulk of the 
whites and incorporate thoroughly. The remainder of 
the whites should be put upon the surface merely as an 
ornament. A large portion of the white of the eggs should 
always be mixed with the compound to render it light and 
wholesome. MRS. CHAS. A. PECK. 

Grape Juice. 

Pick nice, ripe grapes from stems. Wash thoroughly 
and put in porcelain or granite kettle and cover with cold 
water. Let them come to a boiling heat, stirring them for 
about five minutes. Turn contents of the kettle into a 
crash bag, and strain out the juice. Then to each quart 
of juice, add one cup of granulated sugar. Return to the 
stove, and heat to boiling point. Then put into glass cans 
and seal while hot. One bushel of grapes makes about six 
gallons of grape juice. MRS. WM. E. HILL. 



156 



BEVERAGES 



Iced Tea. 

Put the usual quantity of tea in cold water five, or six 
hours, before it is to be used ; the delicate flavor of the tea 
and abundant strength will be extracted, without a trace 
of the tannic acid, which often renders tea disagreeable. 
Just before serving, put some ice in the pitcher, and one 
lump in each glass. This recipe is especially for lunch 
eons. F. C. VAN WYCK. 

Eggnog. 

Beat the yolks of 1 egg, add 1 tbsp. sugar and beat till 
creamy ; add y 2 cup milk. Beat the white till foamy, and 
stir it in lightly; sprinkle the top with grated nutmeg; 
last, add 1 heaping tbsp. of whiskey. K. P. M. T. S. 

Beef Tea. 

Remove all fat from 1 lb. round steak. Cut beef m 
y 2 inch cubes, and put in a glass fruit jar. Pour 1 cup 
cold water over it, and let it soak y 2 hour. Set in kettle 
of cold water, and heat gradually. Keep water below 
boiling point 2 hours; strain; heat over hot water; add 
a little salt and serve. The liquid should be clear red ; if 
the water around the jar becomes too hot, it will be brown 
and flaky. K. P. M. T. S. 

Lemonade. 

The juice of 6 or 8 lemons, juice of one orange, 1 pint 
of cold* water, 1 small cup of sugar, 1 cup of juice from 
canned pineapple, y 2 cup of Jamaica rum, and one fifty 
cent bottle of Maraschino cherries. 

MRS. A. C. WORTLEY. 

Lemonade. 



The juice of C lemons, juice of 3 oranges and 1 cup 
of granulated sugar. JULIET HUNTER. 



BEVERAGES 



157 



Mulled Wine. 
Into one pint of water, put two ounces of stick cinna- 
mon, and let it simmer fifteen minutes. Pour in one quart 
of claret, sweeten to taste, and heat, all together, boiling 
hot, then strain. Serve hot in small glasses. 

MRS. A. C. WORTLEY. 

Cherry Bounce. 

1 gal. of whiskey, 

9 qts. of sour, red cherries, 
3 lbs. of granulated sugar. 

Wash and stem the cherries; put them in a jug, in- 
cluding the pits. Add the sugar, then the whiskey. Let 
stand for a few weeks, when it will be ready for use. As 
you use it, leave the cherries in the jug, until the whiskey 
is all drained off. MRS. A. C. WORTLEY. 

TJn fermented Wine. 

10 lbs. of Concord grapes, 

2 qts. of water. 

Cook grapes until they break, and skins are tender; 
let drain over night. To the juice, add 2 coffeecups of 
granulated sugar ; let boil five minutes or until the sugar 
is dissolved. Seal in Mason cans. When you serve it, 
add lemon juice to taste. 

MRS. A. C. WORTLEY. 

Ginger Cordial. 
5 lbs. of ripe, red currants, after they have been 
washed and picked from the stems. 

3 ozs. of broken Jamaica ginger root, 

4 lemons, sliced and seeded, leaving the peel on. 
1 gallon of whiskey. 

Crush the currants in a stone jar; add the broken 
ginger root, lemons and whiskey. Let them stand three 
weeks, stirring frequently. Cover the jar with muslin, 
and put a plate over it. At the end of three weeks, strain 
twice through a flannel bag, and add 4 pounds of granu- 
lated sugar. When sugar is dissolved, bottle and seal. 

MRS. A. C. WORTLEY. 



CHAFING DISH. 



Salted Almonds. 

Shell, blanch, and dry half a pound of almonds. 
Pour over nuts, 2 tablespoonfuls of olive oil, and let stand 
for an hour. Heat one tablespoonful of olive oil in the 
blazer. Put in almonds, and cook to a delicate brown, 
stirring constantly, to keep them from burning. Drain, 
drv on soft paper, and sprinkle with fine salt. 

HELEN A. SEEKING. 

i 

Tomato Rarebit. 

Put together in chafing dish, 1 tablespoon butter, 
quarter cup tomato sauce, or catsup. % cup cream ; add 
to this, 2 cups fresh cheese, cut fine ; when well melted, stir 
in 2 beaten eggs, pinch of soda, salt and cayenne. Serve 
on long wafers. Serves 6 people. 

MRS. FRANK COWLBECK. 

Creamed Chicken. 

Boil 1 large chicken, (5 lbs.), (white meat only), cut 
in small pieces ; 1 pt. cream, y 2 cup butter, 3 even tsp. of 
flour, 2 hard boiled eggs, 1 small can of truffles. Heat 
cream, in chafing dish, till it boils; add flour, wet with 
milk, and cook 5 minutes ; add chicken and mashed yolks 
of eggs, then whites, cut in small pieces, and chopped 
truffles; salt and pepper to taste. This will serve 5 peo- 
ple. MRS. HUTSON COLEMAN. 

Shrimps a la Newberg. \ 

1 pint shrimps, 
3 tablespoons butter, 
y 2 teaspoon salt, 
Few grains cayenne, 
1 teaspoon lemon juice, 



CHAFING DISH 



159 



1 teaspoon flour, 
y 2 cup cream. 
Yolks 2 eggs, 

2 tablespoons sherry. 

Clean shrimps and cook three minutes in two table- 
spoons butter. Add salt, cayenne, and lemon juice, and 
cook one minute. Remove shrimps, and put remaining 
butter in chafing dish ; add flour and cream ; when thick- 
ened, add yolks of eggs, slightly beaten, shrimps and wine. 
Serve on toast. MRS. D. O. B. 

Venetian Eggs. 

Melt 1 tbsp. of butter in blazer, and cook in this a 
_tbsp. of chopped onion. When brown, add 1 pt. can of 
tomatoes, 1 tsp. salt, cayenne pepper. Stir and cook until 
boiling thoroughly. Then add 3 heaping tbsp. diced 
cheese, and an unbeaten egg, to every person to be served. 
When eggs are set, serve on toast. After cheese and eggs 
are added, blazer must be lifted from flame, and hot water 
pan must be used. MRS. A. E. KETTLE. 

Lobster a la Neivberg. 

li/2 cupfuls of boiled lobster meat cut into pieces 
one inch square, 

1 tablespoonful of butter, 

% cup of madeira or sherry, 

1 cupful of cream, 

Yolk of 2 eggs, 

1 truffle, chopped, 

!/4 teaspoonful of salt, 

Dash of cayenne or paprica. 
Put the butter in a saucepan; when it has melted, 
add the lobster meat, the chopped truffle, the salt, and the 
pepper; cover, and let simmer for five minutes; then add 
the wine, and cook three minutes longer. Have ready 
two yolks and one cupful of cream, well beaten together; 
add this to the lobster; shake the saucepan until the mix 
ture is thickened, and serve immediately. This dish will 
not keep without curdling, and should not be put together 



160 



CHAFING DISH 



until just in time to serve. The lobster may be prepared 
and kept hot. The rest of the cooking, from the time the 
wine goes in, requires but five minutes, so the time can be 
easily calculated. If the mixture is stirred, the meat will 
be broken ; shaking the pan mixes it sufficiently. This is 
a very good dish, and easily prepared; but it will not be 
right, unless served as soon as it is cooked. The quantity 
given is enough for six people. Crab meat mav be used 
in the same way. MRS. ALLEN C. FRIXK, 

Lobster Yewberg. 

2 teaspoonfuls of butter, 
Salt, pepper and nutmeg, 

1 large can of lobster, 

2 teaspoonfuls of sherry. 
Simmer together. 

Sauce. . 

% tablespoonful flour, v 
2 tablespoonfuls butter, 

1 cup cream, 

2 or 3 yolks of eggs, 
1 wine glass sherry, 
Stir together and serve. 

MRS. JOSEPH BROWN. 

Curried Eggs. 

Fry one finely sliced, medium-sized onion in a little 
butter, very slowly; do not allow it to burn. Then add ^ 
tablespoons of curry powder and 1^2 cups of stock. Let 
simmer until the onion is tender. Put 1 tbsp. of corn 
starch in y 2 cup of cream, and add this to the stock and 
onion ; stir constantly until boiling, then simmer for 5 
minutes. Quarter hard boiled eggs, and add to the curry : 
salt to taste. MRS. C. D. MeGIBENY. 



CHAFING DISH 161 

Welsh Rarebit. 

y 2 lb. of cheese, 
2 eggs, 

1 tablespoonful of butter 

1 teaspoonful of mustard, 

y 2 teaspoonful of salt, 

A dash of cayenne, 

y 2 cupful of cream. 
Break the cheese in small pieces, and put it and the 
other ingredients in chafing dish, which put over boiling 
water. Stir until cheese melts; then serve on slices of 
crisp toast or salted wafers. W. C. 

Pepper Roast. 

Put a tbsp. of butter into the blazer ; when it bubbles, 
add a green pepper and % of a small onion, both chopped 
fine, and cook for 5 minutes, without browning. Stir 
into this, 1 level tbsp. of flour; blend and add % cup of 
oyster juice, and % cup of rich cream. Mince the oysters, 
not too fine; add them to the mixture, and cook slowly for 
5 minutes. Season with salt. Serve on buttered toast. 

Clams mav be substituted for oysters, if preferred. 

MRS. C. D. McGIBENY. 

Oysters a la Thomdyke. 

1 pint oysters, 

2 tablespoons butter, 
y 2 teaspoon salt, 
Few grains cayenne. 
Few grains nutmeg, 
% cup cream, 
Yolks 2 eggs. 

Melt butter, add oysters, (washed and drained), and 
cook until plump. Add seasoning, eggs and cream, and 
cook until slightly thickened. Serve on toast. 

G. E. CLARK. 



7 



162 



CHAFING DISH 



Panned Oysters. 

Butter size of an egg. Melt butter, and as it creams, 
add oysters, salt and pepper. Cover and cook 2 minutes, 
or until edges curl. Serve on toast. 

KATHARINE WOODBURY. 

Fricasseed Oysters, with Mushrooms. 
30 oysters, 

y 2 cupful mushrooms, sliced, 

1 tablespoonf ul butter, 

1 tablespoonful flour, 

3 gills cream, 

1 gill mushroom liquor, 

Yolks of 2 eggs, 

Scant teaspoonful salt, 

Pinch of white pepper. 
Cook together the butter and flour over hot water; 
pour upon them the cream and mushroom liquor; put in 
the oysters and the mushrooms, and when the former 
begins to plump, stir in the beaten yolks of the eggs, very 
slowly. Unless this is done, with great caution, the sauce 
will curdle. Cook them only a minute, until the raw yel- 
low becomes creamv ; season, and serve on toast. 

CHRISTINE TERHUNE HERRICK. 

Chafing Dish Birds. 

To 1 doz. birds, (split open in back as for broiling). 
y 2 doz. red peppers, cut fine, with scissors. Place birds 
in chafing dish, breasts down. Salt to taste. Scatter 
peppers on them. On each bird, put inch squares of 
butter. Pour in dish, y 2 teacup of boiling water. Cover 
and steam until butter is melted, then add following 
preparation : 

Put in large tumbler, 2 tbsp. of Worcestershire sauce, 
juice of 1 lemon ; fill tumbler with Port wine. After cook- 
ing y 2 hour, add 2 cans of small mushrooms, which have 
been heated and drained. If the birds are young, it 
usually takes iy 2 hours to cook, (better to have birds 



CHAFING DISH 163 

steamed before hand). Just before serving, add 1 teacup 
of cream. (Thicken sauce, if desired). Replenish watei? 
in both of chafing pans, owing to length of time it takes to 
cook. MRS. JOSEPH BROWN. 

Mushrooms with Bacon. 

Fry out 6 pieces of bacon in chafing dish ; add piece 
of butter, size of large egg; let melt; add from 1 to 1% lbs. 
of fresh mushrooms; place bacon on top of mushrooms. 
Pour over big tablespoon of Worcestershire sauce, pepper 
(red), salt, and juice of 1 lemon. Let cook until very 
tender, then pour over % to 1 pint thick cream. Let it 
cook through mushrooms 4 or 5 minutes. Serve on fried 
bread. Serves 6 people. 

MRS. FRANK COWLBECK. 

Brook Trout. 

Put two tablespoons of the best butter in the blazer, 
and when it is verv hot, lav in small brook trout. Cook, 
turning, until they are done through — it will take only a 
few minutes — and serve on hot plates. Take them out 
with a fork. Two or three tablespoons of olive oil can be 
used instead of butter. 

Brook Trout. 

Fry several slices of best bacon, cut very thin, in 
blazer. When crisp, remove to a hot plate, and keep cov- 
ered. Place brook trout in blazer, and fry in the bacon 
fat until done. It takes onlv a few minutes. 

JULIET HUNTER, 

Mushrooms a la Sabine. 

1 lb. mushrooms, 

2 tablespoons butter, 

1 1-3 cups Brown sauce, 

3 tablespoons grated cheese. 

Wash, remove stems, and peel caps of mush- 



164 



CHAFING DISH 



rooms. Sprinkle with salt and pepper ; dredge with flour, 
and cook three minutes in melted butter. Add sauce, and 
cook five minutes. Add cheese. When cheese melts, serve 
on toast. G. E. CLARK. 

Cheese Dreams. 

Make small sandwiches of dry bread and thin sliced 
cheese. Pry, in sufficient melted butter, until bread is 
well browned. G. E. CLABK. 

Panned Oysters. 

Drain the oysters free from all liquor. Heat the 
upper pan of chafing dish, and grease with a little butter. 
Pour in the oysters. Stir at once that they may not 
stick; add 2 tablespoonfuls of butter for every pint of 
oysters. As soon as the edges curl, season lightly with 
salt and pepper, and serve. 

MBS. A. C. WOBTLEY. 

Cheese Fondu. 

2 cups grated cheese, 

1 cup fresh milk, 

1 cup of fine bread crumbs, 

1 tbsp. of butter, 

2 eggs, 

1 salt spoon dry mustard, 
Pinch of cayenne. 
Place butter in chafing dish. When melted, add milk, 
bread crumbs, cheese and mustard, and a little cayenne. 
Stir constantlv, and add eggs, beaten light, just before 
serving. KATHARINE WOODBURY. 

Scrambled Eggs. 

Put into your chafing dish, or spider. 1 tablespoonfui 
of butter. When hot, add y 2 cup of cream; it need not 
"be thick cream, 6 eggs, some salt and pepper. Stir con- 
stantlv, with a spoon, for two or three minutes. 

MBS. A. C. WOBTLEY. 



CHAFING DISH 



165 



Eggs an Gratin. 
Put in a chafing dish a quarter cup of milk, one tea 
spoon butter, a little salt and cayenne, one cup of grated 
cheese. When melted, add five eggs, beaten with a fork. 

MRS. FRANK COWLBECK. 

Squabs. 

Fill a chafing dish half full of olive oil, and let it get 
boiling hot. Prepare squabs; put in hot oil, and cook 
fifteen minutes, with cover on chafing dish. Season with 
salt and pepper, and serve on toast. 

MRS. EDMUND S. RANKIN. 

Welsh Rarebit. 

% cup beer, 

A pinch of cayenne, 

2 teaspoons mustard, 

A dash of salt. 
Put scant teaspoon butter in chafing dish; when 
melted, add beer in which the seasoning has been mixed ; 
when hot, add cheese slowly. Have the cheese shaved 
thin, and it is better to open the beer some hours before 
using. The above is for 1 lb. of cheese. 

MRS. CHAS. A. PECK. 

Beefsteak with Sherry Sauce. 

Broil the steak in the usual way. Lay it in th* 
chafing dish, and cover it with the sauce; after which, put 
on the cover, and let stand five minutes before serving. 

Sauce. 
1 glass of sherry, 
Juice of y 2 lemon, 

1 tablespoon of catsup, 

2 tbsp. of butter, cut up in 1 tsp. of browned 

flour, 

y 2 teaspoonful of salt, 

y± teaspoon of pepper. 
Heat butter, catsup and lemon juice in a sauce pan ; 
add seasoning, and wine; boil quickly, and pour over the 
steak. MRS. EDMUND S. RANKIN. 



CONFECTIONERY 



Molasses Candy. 

1 pt. mojasses, 

1 cup granulated sugar, 

y 2 teaspoon soda., put in at the last, 

Pinch of salt, 

Boil until it hardens in cool water. 
Pour into buttered pans and cool. When cold, pull 
until white, then cut into small pieces. 

MARGARET COBB. 

Molasses Candy. 

1 cup best New Orleans molasses, 
1 cup white sugar, 
1 tablespoon vinegar, 
1 teaspoon butter. 
Cook until it hardens in water. 

MRS. R. ARTHUR STONE. 

Peanut Candy. 

Shell, peel and chop one pound of peanuts. Put two 
teacups of granulated sugar into a hot saucepan over a 
slow fire, and stir constantly until dissolved. As the last 
specks of sugar are disappearing, stir in the peanuts, 
quickly, and spread on unbuttered tins. While cooling, 
cut into squares. LILY HOLTENHOUSE. 

Hickorynut Kisses. 

Whites of three fresh eggs and one pound of coffee 
A sugar. Stir the unbeaten eggs and sugar together until 
very stiff. When very stiff, add two cups of hickorynut 
meats. Drop on buttered paper, and bake in a moderate 
oven till slightlybrown. Remove from the paper when 
hot, or thev will not come off readilv. 

FRANCES HUBBARD KUHN. 



CONFECTIONERY 



167 



Butter Scotch. 

1 cup of white sugar, 

y 2 cup water, 

1 tablespoonful of butter, 

1 teaspoonful of vinegar, 
A little nutmeg. 

Boil until thick, then pour on a buttered plate, and 
cut in squares, when cool. Peanuts, stirred in, greatlv 
improve the candy, CHRISTINA L. BURNS. 

Praulines. 

2 cups of granulated sugar, 
2-3 cup of water, 

1-3 cup vinegar, 
Butter the size of a walnut. 
Boil until it ropes from the spoon, then stir in one 
quart of peanuts, and stir until white. 

HATTIE DeYOE. 

French Vanilla Creams. 

Break into a bowl the white of one or more eggs, as 
the quantity you wish to make will require ; add to it an 
equal quantity of cold water, then stir into it confection- 
er's sugar until it is stiff enough to mold into shape with 
the fingers. Flavor to taste. After it is formed into 
balls, cubes, or lozenge shapes, lay them upon plates, or 
waxed paper, and set them aside to dry. This cream is 
the foundation of all the French creams. 

English Walnut Creams. 

Make French cream as previously directed. Have 
ready some English walnuts, using care not to break the 
meats. Make a ball of the cream about the size of a wal- 
nut, and place a nut meat upon either side. Lay them 
away for a few hours to dry. 



168 



CONFECTIONERY 



Cream Dates. 

Select perfect dates, and with a knife remove the pit. 
Take a piece of French cream, make an oblong shape, and 
wrap the date around the cream. 

Nut Creams. 

Chop almonds, hickorynuts, butternuts or English 
walnuts quite fine. Make the French cream, and before 
adding all the sugar, while the cream is quite soft, stir 
into it the nuts. After adding the rest of the sugar, make 
into balls, bars or squares. Three or four kinds of nuts 
may be mixed together. 

Cocoanut Creams. 

Take some French cream, and while soft, add fresh 
grated cocoanut to taste; add sufficient confectioner's 
sugar to mold into balls, and then roll the balls in the 
fresh grated cocoanut. These may be colored pink with 
a few drops of cochineal syrup, also brown by adding a 
few spoonfuls of grated chocolate; then roll them in the 
cocoanut. The cocoanut cream may be pressed into a tin, 
and when dry cut into slices. 

L. M. HOLTENHOUSE. 

Shellbark Candy. 

2 cups white sugar, 

Scant half cup water, 

2 tablespoons vinegar, 

Butter size of walnut. 
Mix thoroughly before putting on the fire ; do not stir 
while cooking; test with cold water. Butter the pans, 
put in nuts, and pour the candy on them. Cream candy 
is made the same way, onlv without the nuts, and when 
a little cool, pull it. BLANCHE HULL. 



CONFECTIONERY 



169, 



Cream Candy. 

3 pounds of granulated sugar, 

6 ounces of butter, 

1 pint of water. 
Boil to exactly 260 degrees; be sure not any over. 
Pour out on buttered marble slab. Pour on the candy a 
little vanilla, just before taking up to pull it. Puli 
quickly, and do not finger much. Do not stir while boil- 
ing. Do not scrape kettle. Cut in small pieces; put ou 
buttered plate, and set in a cool place for a short time. 

W. S. CLARK. 

Fudges. 

1 cup of cream or rich milk, 

2 cups of granulated sugar, 

2 to 4 squares of Baker's chocolate, 
A piece of butter size of hen's egg. 
Boil to 228 degrees, exactly. Do not let burn, but 
do not stir much. When candy is boiled, let syrup cool ; 
takes about twenty minutes in winter; then add 1 tea- 
spoonful of vanilla. Beat until thick. Pour into pan, 
and mark into squares. 

WINIFRED SEBRING CLARK. 

Fudge. 

2 cups granulated sugar, 
1 cup milk, 

% cake of Baker's chocolate, 
Butter size of a walnut. 
When it will harden in cold water, take from the fire, 
and stir until it is quite thick, then pour on buttered tins. 

BLANCHE HULL. 

Peanut Candy. 

Melt three cups of white sugar in hot spider, stirring 
continually. When it is thoroughly melted, pour in the 
peanuts ; and turn into buttered tins. 

BLANCHE HULL. 



170 



CONFECTIONERY 



French Confectionery. 

Take whites of 2 eggs ; add as much more water. Stir 
well; keep adding XXXX sugar until pliable in the 
hands. Add vanilla. This can be rolled in cinnamon, or 
chocolate, with or without nuts. 

MRS. JOSEPH BROWN. 

Maple Cream. 

1 lb. of maple sugar, 
y 2 pt. of cream, 

y 2 cup chopped nuts. 
Cook sugar and cream until it hardens in cold water. 
Stir frequently, while cooking. Beat until cold. 

K. H. W. 

Nut Chocolate Caramels. 

2y 2 tablespoons butter, 

2 cups molasses, 

1 cup brown sugar, 
y 2 cup milk, 

3 squares chocolate, 
1 teaspoon vanilla. 

Melt butter ; add molasses, sugar, and milk. Stir un- 
til sugar dissolves. When boiling, add chocolate, stirring 
constantly until melted. Boil until, when tried in cold 
water, it hardens. Add broken meat from one pound Eng- 
lish walnuts. Remove from fire, and add vanilla. Cool 
and cut into small squares. 

MRS. MABEL B. 

Fondant. 

If the directions are carefully followed, it is almost 
impossible to fail with the fondant. Mix 2 cups of fine 
granulated, (not beet), sugar, 14 level tsp. of cream of 
tartar, and % cup of cold water together and boil, (pre- 
ferably in an aluminum kettle, without stirring, until, 
when dropped in water, it forms a soft ball, which can be 



CONFECTIONERY 171 

rolled between the fingers. Pour immediately upon a mar- 
ble slab, and let stand until cool. Stir with a flat, wooden 
spatula, (a wooden spoon may be used), until the fon- 
dant becomes stiff, when it is best to be mixed with the 
hands. Koll into small balls, or cut in squares, and it is 
ready for use. Flavor as desired. 

GENE SIDDALL. 

Nut Croquettes. 

When mixing the fondant with the hands, add black 
walnut meats, then roll into balls, and immediately coat 
with finely chopped black walnuts. Chop the nuts in the 
chopping bowl, and roll the balls of fondants in the bowl 
with the fingers. GENE SIDDALL. 

Chocolates. 

Melt Baker's bitter chocolate over hot water, and 
add a very few scrapings of paraffin. Drop into the 
melted chocolate, one at a time, regularly shaped balls of 
the fondant, which have stood for an hour in a cool place. 
Two knives may be used in coating the balls, which are 
removed from the chocolate onto a sheet of paraffin paper. 
Let the chocolates stand several hours, or better, for two 
days, in a cool place. The process of coating mav be re- 
peated, if desired. GENE SIDDALL. 

Opera Caramels. 

Mix 2 cups of fine granulated sugar, 14 level tsp. 
cream of tartar, 1 cup of cream. When it comes to a boil, 
drop in 1 tsp. of batter. Keep it well stirred up from the 
bottom, though do not stir round and round. Pour on the 
marble slab, and proceed as with the fondant. Cut into 
squares, and coat with bitter chocolate. Boil in aluminum 
kettle, if possible. 

GENE SIDDALL. 



172 



CONFECTIONERY 



Maple Creams. 

Cook 2 cups of pure maple syrup until a soft ball 
may be formed when dropped into cold water. Then add 
% cup of sweet cream, and cook again till a soft ball is 
formed. Pour on marble slab, and proceed as with the 
fondant. Instead of mixing with the hands, it is better 
to cut into squares. Xuts may be stirred in with the 
wooden spatula. GEXE SIDDALL. 

Cocoanut Cream Candy. 

One fresh cocoanut, one and one half pounds granu- 
lated sugar. Put sugar and milk of cocoanut together; 
heat slowly until sugar is melted, then boil five minutes ; 
add cocoanut, (finely grated) , and boil ten minutes longer. 
Stir constantly to keep from burning. Pour on buttered 
plates, and cut in squares. It hardens in about four 
hours. MRS. O. A. LaCRONE. 

Panoche. 

3 cups brown sugar, 
1 cup milk, 

1 tablespoon butter. 

Boil until it will form a soft ball, when dropped in 
cold water. Remove from fire, and beat it until it be- 
comes just thick enough to pour. Add 1 cup nut meats, 
and pour on a greased pan. 

WINIFRED DEWING. 

Butter Scotch. 

2 cups brown sugar, 
y 2 cup water, 

2 tbsp. butter, 
2 tbsp. vinegar, 
Boil all together until it hardens in water. Pour on 
two greased pans. 

WINIFRED DEWING. 



CONFECTIONERY 



173 



Nut Caramels. 

2 cups brown sugar, 
1 cup granulated sugar, 
1 cup milk, 

1 square of Baker's chocolate, 
Butter size of an egg, 

1 teaspoon vanilla. 

Cook until waxy, and then remove from fire, and add 
1 cup of nuts. Beat this to a cream, and pour into a but- 
tered pan, and cut in squares. 

H. M. DeG. 

Chocolate Creams. 

Shape fondant into balls, and dip into melted choco- 
late, to which a little paraffin has been added. Put on 
greased paper to harden. 

H. M. DeG. 

Molasses Candy 

2 cups of brown sugar, 
1 cup of molasses, 

1 tablespoon vinegar, 
1 tablespoon butter, 
1 teaspoon vanilla. 
Boil until it hardens, when dropped in water. Re- 
move from stove, and let cool. Then pull it until it be 
comes light. Put on greased plates, and cut in squares. 

WINIFRED DEWING. 

Maple Creams. 

Take y 2 as much water as maple sugar, and cook 
without stirring, and when almost done, put in a small 
piece of butter. When it begins to harden, take it off the 
fire, and stir rapidly until it becomes a waxen substance. 
Then divide it into balls, and if you wish, enclose each 
ball between the halves of an English walnut. 

H. M. DeG. 



MISCELLANEOUS. 



Misery Sauce. 

Take 1 set of feelings ( parboiled) > 
1 lb. envy, 
1 lb. egotism, 
1 qt. tears, 

1 tsp. being misunderstood, 

2 qts. selfishness. 

Mix the feelings as fine as possible; stir in the envy 
thoroughly, then add the egotism, which must be very 
strong, as much of the success of the sauce depends upon 
a woman's never thinking of any one but herself. Put in 
the tears, drop by drop, to spread them out as much as 
possible, and mix in the flavor of misunderstanding, while 
things are hot. Saturate the mixture thoroughly with 
selfishness, and set away in the mind to ferment. Those 
who enjoy being unhappy , should always keep this in th*3 
house. It can be applied like a salad dressing, to any 
kind of circumstances, and enough of it can be concocted 
at a moment's notice to last a month. 

One thing about misery sauce is this: That it will 
not keep in fresh air and sunshine. 

MKS. JANE L. SHAW. 

Remember. 

A spoonful of butter melted, is more than a spoonful 
of melted batter. Take care to note which is called for. 

Baking powder is always measured rounding, unless 
level is called for. 

Always have flour ready when frying, to throw on 
fire, in case, lard should burn. 

When using butter in frosting, always melt and let 
salt settle, then remove the butter. This prevents curd- 
ling. Be sure of this in caramel frosting. 



MISCELLANEOUS 



175 



Rice will cook in 20 minutes. Always have water 
boiling before adding rice. 

Test the oven for baking with a piece of white paper. 
If it turns it a light yellow in 5 minutes, it is ready for 
sponge cake ; if a dark yellow in 5 minutes, it is ready for 
cup cake. Cake should not be moved in the oven till it 
has risen its full height. When it feels firm to the touch, 
shrinks from the pan and a straw inserted comes out 
clean, the cake is done. 

BITS OF CULINARY LORE. 

White meats require thorough cooking, while red 
meats are usually served rare. 

Avoid banging oven doors while baking ; it is the 
cause of many cakes and pastry being heavy. 

Salt spread on the oven bottom under a baking pan 
will prevent scorching; asbestos mats are also good. 

Steeping means infusing in water maintained below 
the boiling point. 

Canned goods of all kinds should be emptied from 
the cans as soon as they are opened. They should never 
on any account be left standing in the cans. 

Dried orange peel allowed to smoulder on a piece of 
red hot iron or on an old shovel will kill any bad odor in 
existence and leave a fragrant one instead. 

Use boiling water when it first boils or the gases es- 
cape and the water becomes flat. 

Brush the bottom crust of a fruit pie with the white 
of egg and it will not be soggy. 

Coffee heads the list of beverages most acceptably 
served with sandwiches. Tea comes next. 

Cocoa and chocolate are admissable only with the 
dainty varieties, in which fruit or some kind of sweet 
meat is used. 



176 



MISCELLANEOUS 



QUANTITIES REQUIRED TO SERVE SUPPER TO 
TWELVE PEOPLE. 

Three doz. tea rolls. 

Three medium sized spring chickens. 

Five lbs. of fish, escalloped. 

One doz. tea patties. 

Two small glasses of jelly. 

One doz. peach pickles. 

Two qts .ice cream. 

Three boxes of strawberries, or three pts. of preserves. 
One medium sized cake. 

PICNIC LUNCH FOR TWENTY-FIVE. 

Six doz. sandwiches. 
Two chickens, pressed. 
Twenty-five hard boiled eggs. 
One qt. cucumber pickles. 
One-half gal. salad. 
1 gal. ice cream. 
Two medium sized cakes. 
One-half lb. salted almonds. 

QUANTITIES REQUIRED TO SERVE SUPPER TO 

165 PEOPLE. 

Four ten lb. hams. 

Six veal loaves. 

Three gal. potato salad. 

Three gal. cabbage salad. 

One-half gal. sweet cucumber pickles. 

Four big bunches celery. 

Twenty-four doz. rolls. 

Six loaves Boston brown bread. 

Two gal. cream. 

Four lbs. coffee. 

One-fourth lb. tea. 

Six lbs. butter. 



MISCELLANEOUS 



177 



Household Hints. 

Muriatic acid will remove lime stains from cups, 
pitchers, water bottles, etc. Use with care. Poison. 

A spoonful of vinegar in a kettle of hot lard will pre- 
vent doughnuts from absorbing fat. 

Diluted oxalic acid will remove dried paint from win- 
dow glass. 

Dough for breakfast may be kept for several days in 
the refrigerator. 

A little dry salt will remove egg stains from silver. 

Kust may be removed from linen by being covered 
with salt, wet thoroughly with lemon juice, and laid in 
the hot sun for several hours. 

To clean straw matting, never use soap. Put salt in 
water for white matting and vinegar for red. 

A thin coating of paraffin on a glass stopper prevents 
its sticking in the neck of bottle. 

Salt, soda, spices — all even spoonful. 



Furniture Polish. 

1 pt. rubbing oil, 
1 pt. of benzine, 
% pt. of alcohol, 
% pt. of vinegar. 
Mix well, and put on with waste, and rub dry. 

MRS. W. S. DEWING. 



Japanese Cream for Cleaning. 
4 ozs. of white castile soap, 
4 ozs. of ammonia, 
2 ozs. of ether, 
2 ozs. of alcohol, 
1 oz. of glycerine. 

Directions. 

First, cut the soap fine, dissolve in one quart soft 
water over the fire. When dissolved, add 4 qts. more 
water, then add the spirits. 

MRS. JAMES DEWING. 

8 



178 



MISCELLANEOUS 



For Cleaning Rugs and Carpets. 

1 lb. of Ivory soap, 
Y 2 lb. of washing soda, 
-34 lb- of powdered borax, 
6 gallons of water. 
When these ingredients are dissolved, and the liquid 
cold, stir in y 2 oz. of ether. Let stand over night, until it 
jellies. With a clean, soft scrub brush, rub this into the 
rug, or carpet. Then wash with cloth, wrung from clear, 
hot water, and wipe dry. With Oriental rugs, always 
wipe the way they are woven. Never against the nap. 

MRS. A. C. WORTLEY. 



(Hatljmtt* IE. Hunt, Prnprttftnr 

Makes a Specialty of party refreshments 
and catering for clubs, societies and 
Private Dinners :-: :-: :-: 



THE OLDEST INHABITANTS KNOW 

£olm&t?'$ flrflj Store 

AND ALL NEW COMERS SHOULD 
KNOW IT 

It is an Up-to-flate pharmacy 
First Class in Every Dept 

123 WEST MAIN STREET 

"Wholesale and Retail Dealers in Brass Goods, Iron Pipe and Fittings, 
Rubber Goods, Packing, Etc., Engineers' and Mill Supplies, Steam Boilers 
and Trimmings. :-: :-: :-: :-: 

WHEELER & PITKIN 

PRACTICAL PLUMBERS 

HEATING AND VENTILATING ENGINEERS 

J, A. WHEELER J, A. PITKIN 

223-225 Nortk Burdick Street ^ Telephone 111 

KALAMAZOO, MICHIGAN 



CONTENTS. 



How to Seta Table 20 

Abbreviations, Weights and Measures 22 

Timetables for Cooking 23 

Soups 25 

Fish and Oysters 32 

Meat, Poultry and Game 39 

Vegetables 45 

Salads and Sandwiches 53 

Meat, Game and Fish Sauces 60 

Entrees and Cheese 64 

Bread, Hot Breads, &c 72 

Cake, Frostings and Fillings 85 

Frostings and Fillings 100 

Doughnuts, Cookies, &c ' 103 

Pies and Puddings 116 

Desserts, Creams and Ices 132 

Pickles and Relishes . . . 143 

Beverages 154 

Chafing Dish 158 

Confectionery 166 

Miscellaneous 174 



BE INFORMED AND PURCHASE ACCORDINGLY 



THE PURE FOOD LAWS 

These statutes we announce, advocate and adopt. 
Try our RURE} FOOD PRODUCERS. 

Perfect Bak ing Powder 
Pure Spices 

Solid Oil .extracts. Etc. 
D. D. BROWN DRUG CO. 

Opposite Port Office Telephone 807 KALAMAZOO. MICH, 



It takes Good Groceries for good 
results 

E. B. RUSSELL has them 



Sole Agent for 

CHASE & SANBORNS TEAS and COFFEES 



CD'C'V'C'D'C READY TO WEAR 
Oi LIC IV O ESTABLISHMENT 



CLOAKS, SUITS, SKIRTS, WAISTS, FURS, 
ETC. 

Headquarters for Fashionable Dressers 
Everything Up-to-Date — dependable and economi- 
cal — largest varieties and biggest assortment. 
We solicit } T our inspection. 

117 WEST MAIN ST. KALAMAZOO, MICH 



SPICE QUALITY 



The best results in using the receipts of this book can only be 
secured by using Pure Spices, Flavoring Extracts, Baking Powder, 
Etc. The Best Cooking Materials only are carried at 

WALLACE'S DRUG STORE 

llo SoT_itri Rose Street 



THIS IS A SILHOUETTE OF 
H. SIEWERT, Pkotograpker, 

who approves of every receipt in this book. 
He invites you to visit his beautiful studio, as 
his work may interest you. 



414= WEST Nl^vl^ STREET 



Holds America's Highest Prize 



BAKER'S 

Cocoa and Chocolate 

Absolutely pure, with a 
most delicious flavor, made 
by a scientific blending of 
the best cocoa beans grown 
in different parts of the 
world. It is backed by 126 
years of successful manu- 
facture and by 46 highest 
awards in Europe and 

America — an unparalleled 
Eegistered u.s. rat. Office record of achievement 

Be sure that you get the genuine with the trade-mark 

on the package. 

Directions for preparing more than one hundred dainty 
dishes in our Choice Recipe Book, sent free on request. 

Walter Baker ©. Co. Ltd. 

Established 1780. DORCHESTER. MASS., 




A Mistaken Idea About 
ELECTRIC LIGHT 



Strangely enough there are people who feel that electric 
light is expensive. They seem to argue that because it is 
so much superior to any other illuminant therefore, it 
must be more costly to use. It is not! 



The Cost is Lower 



than for any other form of lighting when you consider the 
efficiency of electric light — the actual candle power avail- 
able for use— and the saving to decorations in a house 
in freedom from soot or smudge. 



The Reduced Rates 



now in effect have lessened the cost more than 20 per 
cent. It may pay you to investigate— to compare the 
cost of less desirable forms of illumination. A solicitor 
will call if you desire. Call telephone 108 



Commonwealth Power 



Company 

1 1 1 N. Rose St. Kalamazoo, Mich. 



r 



Good CooKj: 



Require proper utensils and accessories as good 
workmen require good tools. Our Stock of 



Everything ™* Kitchen 



Includes all the Up-to-Date Inventions and is 
selected with the idea of meeting the demands 
of the best housekeepers 



A visit to our store, would, we believe be 
interesting to you as it would by us, be 
appreciated 




m 



Hardware Co. 



J 



% Jk. Btxah, manager 

£xmtlr UnsE St. %aTatnaz«0, With:. 



E. A. HONEY, D. D. S. 

SUITE: 402 BROWNE BUILDING TELEPHONE 357 

KALAMAZOO, - - MICHIGAN 



RUDOLPH LINTON GILKEY, D. D. S. 

SUITE: 402 BROWNE BUILDING TELEPHONE 357 

KALAMAZOO, - - MICHIGAN 



J I 



H anselmans 

CHOCOLATES 

ARE THE BEST 



In order to enjoy and relish the 
good things contained in this book, 
it will be necessary to keep your 
teeth in order; this is the advice of 
a Dentist who has paid for this space 



Hair Goods of All Descriptions, Fancy Combs, Brushes Hair Pins, 
Hair Dyes, Hair Tonics, Hair Balms. All kinds of high grade 
Cosmetics. Hair Dressing, Shampooing, Scalp Treatments, 
Facial Massage, Manicure, Chiropody. 



SATISFACTION GUARANTEED. 



Our Work it Second to None 



MADAM COOKE 

124 E. Main St. Phone 824 

Kalamazoo, Mien. 



-B. DESENBERG U CO.- 

WHOLESALE GROCERS and IMPORTERS 

SWING BRAND CANNED GOODS 



Automobiles 



Repairing 



LOCHER & ROBB 
Sporting and Athletic Goods 

TELEPHONE 1743 J 



Brownell s Glove Store 



A complete line of the best Gloves 
and Mittens in Domestic and Im- 
ported Kid, Silk and Lisle 

We are the only people in Kala- 
mazoo who make Gloves to Order 



315 S. Burdick St. Kalamazoo 



Sign of the Big Glove 

141 S. Burdick St. MI Kalamazoo 



Best Ice Creams and Ices, Choicest Reception Cakes 
and Finest Confectionery, can always te kacl at 



HARVEY CANDY COMPANY 

SOUTH BURDICK STREET. 



^fedding and Party Orders Specially Cared for 



THE CHICAGO, KALAMAZOO & SAGINAW 
RAILWAY 

"THE GREAT INLAND LAKE ROUTE" 



It is the ideal route for pleasure seekers. Its patrons are carried 
to the very lap of nature where the old cane pole and the hungry bass 
dispel all thoughts of the busy world left behind. Nowhere can a 
few days be more enjoyably passed for as little expense than at one 
of the beautiful inland lake resorts that are reached by the C. K. & S. 

Fishing, hunting and bathing, an abundance of pure, sparkling 
drinking water, a prosperous farming country providing delicious 
butter and eggs, and pure milk, are the inducements offered a man 
and his family in quest of a summer outing. Fully fifteen lakes are 
available to the patrons of the Great Inland Lake Route. 



UJork Called for and Delivered Satisfaction Guaranteed 



THE PARIS 

FRENCH DRY CLEANING 
AND STEAM DYE WORKS 
lttr. and ltlrs. T. Knopf, managers 



£adie$' and 6ent$' Wearing Hpparel of 
all Kinds Cleaned, Dyed and Repaired. 



Office and Works 
222 West Main Street. 



FLEXNERS 



—LADIES OUTFITTERS— 

NEW LOCATION, 116 EAST MAIN ST. 



Largest Stock in tke City 

OF TAILOR-MADE SUITS, 
COATS, SKIRTS, WAISTS, 
FURS, MILLINERY, BATH 
ROBES, MUSLIN UNDER- 
WEAR, KIMONAS, 
DRESSING SACQUES,ETC. 



Qviick, Cheap Hot Water 




A Hot Bath while you undress 
for Two Cents if you use a 

Humphrey Crescent 
Instantaneous Gas 
Water Heater 

IN YOUR BATH ROOM. 

HANDSOME, DURABLE, ECONOMICAL 



■SOLD BY ALL PLUMBERS- 

Send for Catalogue to 



HVMVWREy CO., 

607 Rose St., Kalamazoo, Mich., D. S. A. 



j» HIGH GRADE CONFECTIONERY MADE j» 

AT 

MEABIMBERS 

PALACE m SWEETS 



130 WEST MAIN ST. Phone 639-3 R 



MADAME DOYLE 
MODISTE 

WITH 

GILMORE BROS. 



The Superior Quality of the Suppers at St. Luke's, 
is Largely Owing to the Superior Quality of the 
Milk, Cream and Butter Supplied by the 



KALAMAZOO CREAMERY 



Valueless 
Cooking Receipts 

Are these unless good Cooking facilities are to be had 




A Gas Range 

gives perfect heat 
regulation and 
absolute cleanli- 
ness. 

Broiling, Baking, 
Frying, Toasting, 
Roasting, in fact 
all the dishes 
known to the cul- 
inary art, become 
most manageable 
to the user of a 



Gas Range 
"Clock Cooking Then Becomes Possible' 



WELSBACH LIGHTS show you the 
good results too. 



GAS COMPANY 

Phone 2033 for a Representative 



the HUB RESTAURANT 

FRY & HILL, Proprietors & \ 18 East Main Street 



LARGE NEAT DINING ROOMS 

ON SECOND FLOOR 



LUNCH COUNTER 

ON FIRST FLOOR 



PARTY ORDERS, BANQUETS, ETC will 
have special attention* We do our own Baking* 



OFFICERS OF ST. LUKE S GUILD 

MRS. C. C. PACKARD, President 

MRS. GEO. MCDONALD, Vice-President 
MRS. ROSE B. NESBIT, Secretary 

MISS MARY DRAKE, Ass't Secretary 

MRS, GEO. CORNELL, Treasurer 



^ MEMBERSHIP 74 ^ ^ 



*Bctth "Robes, Comforters, Tads, 
^/Iprorts and Uobvels 

Made to Order 

yO VR 7>A THOJVA GB IS* S'OLICI&E 2>. 



I 



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ll 

I 



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LC ACQUISITIONS 



0 030 518 674 0 




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Deacidified using the Bookkeeper process. 
Neutralizing agent: Magnesium Oxide 
Treatment Date: Jan. 2011 

PreservationTechnologies 

A WORLD LEADER IN COLLECTIONS PRESERVATION 

111 Thomson Park Drive 
Cranberry Township, PA 16066 
(724)779-2111 





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